Another typical Sicilian product, Valdemone olive oil comes from the ancient Vallis Nemorum, today known as Valdemone or even Val di Demona - the Demon Valley. Popular in the Roman times because of its dense forests, Valdemone was once an administrative and financial seat of the region, with a rich tradition of oil making: the province of Samperi alone had, at least, eight olive presses around the year 1500, which clearly shows how important olive cultivation was to this area.
Valdemone oil is obtained mainly from the Santagatese, Ogliarola Messina and Minuta olive varieties (at least 70%), and other varietals such as Mandanici, Nocellara Messina, Ottobratica, Brandofino and Verdello (the remaining 30%).
It is green with golden shades, and its aroma brings out an intense scent of freshly picked olives accompanied by herbal notes of the plants indigenous to the wider Messina area. On the palate, Valdemone is delicate and slightly bitter.
Commonly used raw, it goes particularly well with Caponata, a Sicilian eggplant dish, and other vegetable dishes.
