Valli Trapanesi

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Olive fields in the Valli Trapanesi

Valli Trapanesi is an Italian designation of origin for olive oil protected by the DOP protective seal . The cultivation area is in the so-called Due Valli in the extreme west of Sicily , the Valle del Belice and the Valle del Erice , which together form a triangle with the corner points Castelvetrano , Selinunte , Partanna and Campobello di Mazara and which all belong to the Agro Ericino economic area. They are located in the Free Municipal Consortium Trapani in the municipalities of Alcamo ,Buseto Palizzolo , Calatafimi , Segesta , Castellammare del Golfo , Custonaci , Erice , Gibellina , Marsala , Mazara del Vallo , Trapani , Marsala, Poggioreale , Salemi , San Vito Lo Capo , Trapani, Valderice and Vita , which extend to the Tyrrhenian Sea .

Of the DOP regions approved in Italy, in Sicily, in addition to this growing area, olive production of this quality level is also available in:

  • Monte Etna DOP
  • Monti Iblei DOP
  • Val di Mazara DOP
  • Valdemone DOP
  • Valle del Belice DOP

quality

Nocellara del Belice

As olive varieties in the area are of Belice the Nocellara , also in the other areas besides Nocellara Cerasuola and in smaller amounts also Biancolilla grown. In terms of total production, Cerasuola is ahead with a 50-60% share, followed by 30-40% Nocellara and 15% Biancolilla.

By law, the production only allows manual production and cold-pressed extraction of the fruits.

The following quality requirements also apply:

  • maximum acidity: 0.5%,
  • Color: green with golden reflections,
  • Smell: of olive with a hint of grass, just Franta,
  • Taste: fruity, slightly bitter and spicy with a hint of almond.

About 24 companies produce this olive oil. The largest single farm is Agricola Oddo in Valderice.

history

Olive cultivation has always shaped the landscape of these valleys and the culture of the population since the time of the Greeks and Phoenicians . With the Arabs and even more during the rule of the Spaniards in the 16th and 17th centuries , the oil achieved a special appreciation, especially for its nutritional value. Many of the olive trees were still planted by the Spanish.

The protected designation of origin DOP, a European standard, was introduced by EU Regulation No. 2325/97 in the Official Journal L322 / 97 of July 2, 1997. National recognition took place on September 29, 1998 and was published in Official Gazette 250 on October 26, 1998.

Web links

Individual evidence

  1. ↑ Prodotti tipici italiani: l'olio DOP , itolio.it (ital.)