Mandranova combines hospitality and artisanal olive oil production in southern Sicily

Mandranova, a working farm in southern Sicily, is expanding its accommodation program as interest grows for hands-on farm stays that connect visitors with the people and practices behind high-quality extra virgin olive oil.

The family estate, located in the Palma di Montechiaro area of ​​Agrigento, combines olive and almond production with hospitality. According to Giuseppe Di Vincenzo, the property covers approximately 180 hectares and offers its guests 15 rooms and a private villa within the estate.

According to Di Vincenzo, two of the most popular experiences are a visit to an olive oil factory and a production class. The visit introduces participants to the olive oil production process and includes a guided tasting.

The preparation course focuses on Sicilian and family recipes, from street food to more elaborate dishes. The estate's Mandranova Selezione has already won a gold medal at the 2026 NYIOOC World Olive Oil Competition.

Selezione is a blend made with the best lots from each season's harvest, selected to represent the estate's finest expression every year. Mandranova Estate described the extra virgin olive oil as medium-intensity and fruity, with herbaceous notes and hints of tomato and lettuce.

In addition to tastings and cooking classes, Mandranova Estate continues to invest in new activities for visitors. Recent additions include a Land Rover tour of the estate, with stops at scenic viewpoints, and a boat trip along the coast near Licata.

Regarding production, Di Vincenzo stated that Mandranova cultivates native Sicilian varieties using integrated farming techniques and polyconical pruning. The olives are processed in their own mill using cold mechanical extraction, Di Vincenzo explained to reporters, and storage and bottling take place at the same facilities. Many producers seeking to position themselves in the premium segment have optimized logistics from harvest to mill in recent years, a change often cited as a key factor in preserving the freshness and flavor of extra virgin olive oil.

According to Giuseppe Di Vincenzo, Mandranova markets single-varietal oils, Nocellara, Biancolilla, Cerasuola, Giarraffa, and Coratina, and blends, including Nuovo, Multicultivar, and Selezione. The oils are generally described as having a medium to high fruity intensity, with a notable polyphenol content and a green color. At Di Vincenzo, the almond tree is part of a broader effort to support biodiversity and environmental sustainability, producing three Sicilian varieties: Tuono, Genco, and Filippo Ceo.

He described the Tuono as sweet and aromatic, with a large, teardrop-shaped nut; the Genco as a versatile, medium-sized almond, widely used in baking; and the Filippo Ceo as round, with an intense and balanced flavor. The hotel's amenities include an on-site restaurant serving breakfast, lunch, and dinner, as well as a swimming pool.

According to Di Vincenzo, for many visitors, the appeal lies in combining the technical aspects of olive oil tasting with the unhurried pace of rural life, from strolling through the olive groves to observing the milling process during the harvest season. Mandranova is located in southern Italy, where producers have increasingly turned to agritourism to diversify their income and communicate quality directly to consumers.

According to Di Vincenzo, by adding excursions and expanding its program of guided tours and classes, the estate aims to deepen the connection between the practices of the property, local gastronomy and the visitor experience.