Valli Trapanesi

Valli Trapanesi extra virgin olive oil has been produced in the Sicilian province of Trapani since ancient times. This high-quality oil has a maximum acidity of 0.50% and is especially prized for its nutritional values. It is produced in Valle del Belice and Valle di Erice, influenced by a mild Mediterranean climate in both valleys. Valli Trapanesi is predominantly obtained from the Cerasuola and Nocellara del Belice olives varieties. It ranges in color from yellow to green, and has a harmonious and elegant fruity aroma of medium intensity, exuding balsamic notes of ripe tomatoes.

The taste of Valli Trapanesi is well balanced between bitter and spicy notes. It can be used for cooking or to enhance the taste of grilled fish, meat and various tomato sauces.