Val di Mazara

Val di Mazara is an Italian extra virgin olive oil produced in the province of Palermo and specified municipalities of the province of Agrigento, Sicily. At least 90 % of the olives must come from the Biancolilla, Nocellara del Belice and Cerasuola varieties. All cultivation, harvesting and oil extraction must take place within the defined geographical area.

About this designation

Registered as a PDO under file number PDO-IT-0061, Val di Mazara extra virgin olive oil is produced within all municipalities of the province of Palermo and sixteen named municipalities of the province of Agrigento, including Menfi, Sciacca, Ribera and Sambuca di Sicilia. The specification requires that at least 90 % of the olives used derive from the Biancolilla, Nocellara del Belice and Cerasuola varieties, present in the groves individually or in combination. Other varieties present in the area, such as Ogliarola Messinese, Giaraffa and Santagatese, or other typical local cultivars, may not collectively exceed 10 %. All stages of production — cultivation, harvesting and oil extraction — must take place within the identified geographical area. The oil must be packaged within the same area in glass or tin containers with a capacity of no more than 5 litres. When released for consumption, the oil must attain a minimum panel test score of 6.5, a total maximum acidity expressed as oleic acid not exceeding 0.5 g per 100 g of oil, a peroxide index not exceeding 11.00, K232 not exceeding 2.10, K270 not exceeding 0.15, and Delta K not exceeding 0.005. The crop year of the olives must be indicated on the label. A standard amendment approved on 13 March 2025 removed the parameters for linolenic and linoleic acids from the product description, citing climate-change effects on plant physiology in the production area.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 14 April 2000 under file number PDO-IT-0061; eAmbrosia identifier EUGI00000013278.
• At least 90 % of olives must come from Biancolilla, Nocellara del Belice and Cerasuola; no other varieties may exceed 10 % in total.
• Packaging must take place within the defined geographical area in glass or tin containers of no more than 5 litres.
• A standard amendment approved 13 March 2025 deleted the linolenic and linoleic acid parameters, citing climate-change effects on plant physiology in the production area.

Tasting notes

Sicilian EVOO from Mazara valley (western Sicily), predominantly Biancolilla, Cerasuola, Nocellara del Belice cultivars. Medium fruity intensity, balanced harmonious flavor, characteristic Sicilian notes of tomato, almond, fresh herbs.

HoReCa use

Western Sicilian cuisine, especially Trapani area — fish couscous, pesto trapanese, busiate pasta.

Packaging

• glass-bottle-500ml
• glass-bottle-750ml
• tin-3L
• tin-5L

Seasonality