Description
Valli Trapanesi PDO extra virgin olive oil is obtained from the Nocellara del Belice and Cerasuola olive varieties, which must make up at least 80% of the groves, individually or combined. Other varieties may make up the remaining 20%.
Production Area
The production and processing area of Valli Trapanesi PDO extra virgin olive oil is within the territory of several municipalities in the Province of Trapani, in the Sicily region.
Production Method
The olives must be harvested directly from the trees, either by “raking” them off by hand or with the use of machinery, between the first ripening of the fruit and December 30th of each year. The milling processes must take place within two days of the harvest.
Appearance and Flavour
Valli Trapanesi PDO extra virgin olive oil is green in colour, at times with golden yellow reflections. It has a sharp olive smell with possible grassy notes. The flavour is fruity with a delicate bitter piquant hint.
History
The first olive cultivations in Western Sicily, an essential reference point on mariner courses at the time, date back to the Phoenician period. Cultivation was further developed in the Classical period, first by the Greeks and then the Romans, who immediately saw the potential of this area’s land and climate. However, olive growing only became really important in modern times, in particular thanks to the Bourbons’ insight of giving this crop a fundamental role in the economic growth of the entire territory. Historical documentation from this period testifies to the massive use of resources to revitalize olive oil production, which from then on became a definitive part of the area’s economy. Today there are still several olive trees in the Province of Trapani that were planted by the Spaniards during the two centuries of their domination in Sicily.
Gastronomy
Extra virgin olive oil is highly perishable and it is therefore important that it is stored correctly in order to maintain its organoleptic properties. It should be kept in a cool, dark place at a temperature between 14 and 18 °C, away from heat sources and other foods that emit strong odours. It should be consumed within 4-6 months of pressing to fully appreciate its flavour. Valli Trapanesi PDO extra virgin olive oil has a harmonious yet elegant fragrance, with a strong hint of tomato blending with sharp balsamic notes. It offers enveloping sensations on the palate, predominantly tomato, complemented by grassy notes. There is also a well-balanced bitterness and piquancy. Raw it is the perfect condiment for the typical fish-based dishes of this area.
Marketing
The product is marketed as Valli Trapanesi PDO extra virgin olive oil. It is sold in glass or tin plate recipients of no more than 5 litres. The label must bear the indication Valli Trapanesi, followed by the wording Protected Designation of Origin (PDO) and the European symbol. The specific guarantee mark, which consists of a unique alphanumeric code that ensures the traceability of the product, must be on the packaging.
Distinctive Features
Valli Trapanesi PDO extra virgin olive oil is characterised by a maximum acidity of 0.5 g per 100 g of oil and a panel test result higher than or equal to 6.5.
