The Land
Thirty-five hectares south of Noto
The terraces face due south, among dry-stone walls and carob trees, a quarter of an hour from the sea. The white limestone of the Val di Noto holds little water: roots grow deep, and the olives ripen slowly, concentrating their aromas.
The olives reach the mill the same day they are picked. No heating, no waiting.
The Profile
Green notes of just-crushed olive, cut grass and tomato leaf: the first breath of the new oil.
Direct Sale
The Shop
Five olive varieties, October 2026 harvest. To order, message us on WhatsApp.
We’ll reply with prices, availability and shipping. We ship to Italy and the European Union, rest of the world on request.
Where We Are
The Estate and Shipping
Contrada Grattaluri, a quarter of an hour from the sea — and from here we ship across Italy and the European Union.
Delivery Estimate
Indicative times, not binding. Shipping cost confirmed on WhatsApp with your order. Rest of the world on request.
Coming soon
Much richer boxes, all to be discovered
We are preparing new, much richer boxes with our oil and fruit from the garden. For now, this is all we can show you.
Tell me when they launch
Frequently Asked Questions
All about our oil
How do I order Orto Noto olive oil?
Message us on WhatsApp: tap “Order on WhatsApp” under the size you want, the message is ready to send. We’ll reply with the price, availability and shipping.
How much is shipping?
It depends on the sizes and the destination: we’ll confirm it on WhatsApp with your order. We ship to Italy and the European Union; for the rest of the world on request, message us on WhatsApp or at ortonoto@ortonoto.com.
Where do you ship and how long does it take?
We ship to Italy and EU countries; the rest of the world on request. Estimated times: Sicily 1–2 business days, rest of Italy 2–4, European Union 4–7.
Which olives is it made from?
Tonda Iblea, Nocellara del Belice, Biancolilla, Nocellara Etnea and Coratina, hand-harvested on Orto Noto’s thirty-five hectares in Contrada Grattaluri, Val di Noto, in south-eastern Sicily.
How is it made?
The olives reach the mill the same day they are picked and are cold-pressed, with no heating, so the oil keeps its aromas and freshness.
What does it taste like?
Green and fruity, with notes of just-crushed olive, cut grass and tomato leaf; a clean bitterness and a peppery finish, the signature of Tonda Iblea.
Which size should I choose?
100 ml to taste it or as a guest favour, 250 ml as a gift, 500 ml for everyday cooking. The 3 and 5 litre Bag-in-Box are for people who cook often: the inner bag empties without letting air in, and the oil stays protected from light.
How should I store extra virgin olive oil?
Somewhere cool, away from light and heat, with the cap tightly closed. Once opened, it is at its best in the first few months.
