Valli Trapanesi

Valli Trapanesi is a PDO-protected extra virgin olive oil produced in named communes of the province of Trapani, Sicily. The oil is drawn at least 80% from the Nocellara del Belice and Cerasuola varieties, harvested directly from the tree beginning at the half-dark stage and completed by 30 December, and crushed within two days of cropping.

About this designation

Registered as a PDO on 25 November 1997 under file number PDO-IT-1510 (eAmbrosia identifier EUGI00000013388), Valli Trapanesi designates an extra virgin olive oil produced within a defined set of communes in the province of Trapani, Sicily, including Alcamo, Buseto Palizzolo, Calatafimi, Castellammare del Golfo, Custonaci, Erice, Gibellina, Marsala, Mazara del Vallo, Paceco, Petrosino, Poggioreale, Salemi, San Vito lo Capo, Trapani, Valderice, and Vita. The specification requires that at least 80% of the oil derive from the Nocellara del Belice and Cerasuola varieties; secondary indigenous varieties Giarraffa and Biancollilla are also permitted. Olive production per hectare of trees may not exceed 8,000 kg, and the maximum oil yield is 22%. Harvesting begins at the half-dark stage, must be completed by 30 December, and is carried out by hand or mechanically directly from the tree. Crushing must take place within two days of cropping. The specification sets a maximum acidity of 0.5% and a peroxide index not exceeding 10.00 meq O₂/kg. The oil is described in the specification as green in colour, possibly with yellow highlights, with a fruity aroma possibly carrying herbal notes, and a fruity taste with slight bitterness and piquancy. The inspection body is the Ministry for Agricultural, Food and Forestry Resources, Central Fraud Repression Inspectorate, Via XX Settembre 20, Rome.

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

Distinctive facts

• Registered as a PDO on 25 November 1997 under file number PDO-IT-1510 (eAmbrosia identifier EUGI00000013388).
• The specification requires that at least 80% of the oil come from the Nocellara del Belice and Cerasuola varieties.
• Olive production may not exceed 8,000 kg per hectare of trees, and the maximum oil yield is 22%.
• Crushing must occur within two days of cropping, and harvesting must be completed by 30 December.

Tasting notes

Sicilian EVOO from Trapani valleys, predominantly Cerasuola and Nocellara del Belice cultivars. Medium-intense fruity, balanced bitter-pungent, characteristic notes of tomato, fresh almond, slight herbal.

HoReCa use

Western Sicilian cuisine — pesto trapanese, fish couscous, busiate, raw on Mediterranean preparations.

Packaging

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

Seasonality