Valli Trapanesi

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Valli Trapanesi

Valli Trapanesi is a DOP extra virgin olive oil with a maximum acidity of 0.5%. It is green in colour possibly with yellow highlights and has a fruity aroma possibly with herbal notes. It has a fruity taste with a slight bitterness and piquancy. It is produced in Italy in the following communes in the province of Trapani: Alcamo, Buseto, Palizzolo, Calatafimi, Castellamare del Golfo, Custonaci, Erice, Gibellina, Marsala, Mazara del Vallo, Paceco, Petrosino, Poggioreale, Salemi, San Vito lo Capo, Trapani, Valderici, Vita.

Perhaps since the time of Arab and certainly from that of Spanish rule the fame of Trapani oil has greatly attracted connesseurs. Historic documents in the possession of noble Trapani families and of famous olive-growing undertakings in the area show that the name of the two Trapani valleys, the Belice and Erice, has always boosted sales of the area's olive oil owing to its prized quality. There are both old and new olive groves. The old groves, many of which were planted by the Spaniards, have historical and almost monumental value. The new plantations are typical modern ones designed to reduce production costs and give quality products.

The oil is produced from healthy olives cropped directly from the tree by hand or mechanically and comes 80% from the Nocellara del Belice and Cerasuola varieties. Olive production may not exceed 8,000 kg/ha of trees and the maximum oil yield is 22%. Cropping begins at the half-dark stage and is completed by 30 December. It is done mechanically or directly by hand. Crushing is within two days of cropping.

For at least a century the province of Trapani has been considered a good area for growing olives yielding quality oil. Both its climate and soils, rich in elements conferring unique characteristics on olives and oil, have proved themselves over time. Certain distinctive qualitative characteristics depend on use of the local varieties, Cerasuola and Nocellara del Belice. The secondary varieties (Giarraflfa, Binacolilla) are also indigenous. The oil produced is of excellent quality, medium density and has an intense fruity taste with average bitterness and piquancy. Trapani extra virgin olive oil already has numerous outlets on the Italian and foreign markets.


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