The designation of origin "Val di Mazara" is reserved for the olive oil corresponding to the conditions and requirements mentioned below.

The Val di Mazara oil is produced in the area of Palermo and Agrigento. Must be produced for at least 90% by: Biancolilla Nocellara del Belice and Cerasuola.

The extra virgin olive oil (DOP) must have the following characteristics: color: golden yellow with shades of green intense; aroma: fruity and sometimes almonds; flavor: fruity, velvety with a sweet aftertaste.

The environmental conditions and cultivation of olive trees have to be traditional and characteristics of the area. The olive harvest is carried out from the onset and must not go beyond December 30 of each year, can be done by mechanical means or by stripping.

The olives must be stored in rigid containers and ventilated until the stage of milling, arranged in thin layers and in places that provide low relative humidity and temperatures up to 15 ° C. The pressing of the olives takes place within two days of collection.