Olive-growing in the province of Trapani dates back to ancient times. From the days when the Spanish ruled the island, and probably even before that, the goodness of the oil from this zone attracted the interest of people aware of its nutritional value. Olio Extravergine d'Oliva Valli Trapanesi has an acidity of 0.50 percent. Its colour ranges from green to yellow. The scent is intense and fruity, while the taste is fruity with peppery tones and a definite bitter bite. 
       The production of olive oil is carried out in numerous town districts in the province of Trapani which is particularly well suited to the cultivation of the fruit thanks to its mild Mediterranean climate. The production zone is divided into two distinct areas known as the Two Valleys, namely Valle del Belice and Valle di Erice.

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