The extra virgin olive oil DOP Valle del Belice is obtained from the fruit of the Nocellara del Belice olive variety, of which at least 70% is present in the olive groves.
The production and processing area of the extra virgin olive oil DOP Valle del Belice covers the territory of six municipalities in the province of Trapani, in the south-western region of Sicily.
The olives must be harvested directly from the tree, either by hand (brucatura) or by mechanical means to avoid contact of the olives with the soil, between October and December of each year.
The harvested olives must be placed in solid containers suitable to preserve them intact and must be kept in cool and ventilated areas until they are crushed. The grinding must be done within two days of harvest, after the olives have been defoliated and washed. During processing, the temperature of the paste must not exceed 30 °C, and the practice of ironing the extracted paste is prohibited.
The Valle del Belice DOP extra virgin olive oil is green to yellow in color with greenish reflections and has a fruity aroma of unripe to ripe olives. The taste is medium to intensely fruity, with a medium to intense bitterness and a slight to intense pungency.