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{{#seo:
|title=Valli Trapanesi: Cooking Wiki
|titlemode=replace
|keywords=#vallitrapanesi #oliveoil #olive #olives #dop #condiments #storecupboarditems
|hashtagrev=12032020
|description=Valli Trapanesi is a DOP extra virgin olive oil with a maximum acidity of 0.5%
}}


[[Image:Valli Trapanesi.jpg|300px|thumb|right|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.

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Store cupboard items]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/vallitrapanesi|#vallitrapanesi]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/olive|#olive]] [[Special:Search/olives|#olives]] [[Special:Search/dop|#dop]] [[Special:Search/condiments|#condiments]] [[Special:Search/storecupboarditems|#storecupboarditems]]
</code>

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