The extra virgin olive oil DOP Valli Trapanesi is a high quality oil produced in the region of Sicily, specifically in the areas of Trapani, Alcamo, Buseto Palizzolo, Calatafimi, Castellammare del Golfo, Custonaci, Erice, Gibellina, Marsala, Mazara del Vallo, Paceco, Petrosino, Poggioreale, Salemi, San Vito Lo Capo, Valderice and Vita.

The Valli Trapanesi oil must be produced with at least 80% of the olive varieties Cerasuola and Nocellara del Belice, there may be other varieties not more than 20%.

The olive harvest takes place during periods of seminvaiatura until December, and can be done by mechanical means or by cropping. Within two days of harvesting the olives are crushed with mechanical and physical methods such as to retain the original flavor of the olive. At the time of use, the extra virgin Valli Trapanesi has a green color with golden reflections; smells of freshly picked olives and herbal notes in the mouth is very fruity, pleasantly almond, a little spicy.