This experience begins where olive oil actually begins — not in a mill, but in the soil.
Three Farms Island is a working regenerative farm in the Val di Noto countryside, a few minutes from Noto. The olive trees here don't grow in isolation. They are part of an active reforestation project, planted alongside carob, almond, and pistachio — native Mediterranean species that together rebuild soil health, restore biodiversity, and shape the landscape that gives the oil its character. This is the opposite of an intensive olive grove.
You'll walk through this landscape with Fabio, who farms and lives here. He'll explain why these trees grow together, what regenerative agriculture means in practice — not as a philosophy but as a daily choice — and how the variety of an olive tree determines what ends up in your glass.
The tasting that follows is unhurried and grounded. You'll taste the farm's extra virgin olive oil and learn to recognize what you're tasting: fruitiness, bitterness, pungency — the three markers of a quality Sicilian EVOO — paired with the kind of context that makes the difference between drinking oil and understanding it.
The experience closes at a farmhouse table. What appears depends on the season — and that is the point. Alongside the farm's own extra virgin olive oil, you'll taste several varieties of olives, each with a distinct character. There will be seasonal fruit picked from the farm, homemade preserves and marmalades, and carob molasses — a slow-cooked syrup produced from the farm's own carob trees, increasingly rare and almost impossible to find outside of small Sicilian farms.