Extra Virgin Olive Oil Baglio Delle Saline DOP Trapanesi Valleys, Barbera Oil Mill

Baglio delle Saline Extra Virgin Olive Oil

D.O.P. Valli Trapanesi - Oleificio Barbera

Baglio delle Saline D.O.P. Valli Trapanesi Extra Virgin Olive Oil is a prized product of Oleificio Barbera, representing the excellence of Sicilian olive oil tradition.

Main characteristics

• Origin: produced in the Trapanese Valleys, western Sicily.
• Olive varieties: Biancolilla, Cerasuola and Nocellara del Belice.
• Extraction method: cold pressing within 12 hours of harvest, using a continuous cycle plant and natural decanting.
• Color: green with golden yellow highlights.
• Aroma: clean olive with herbaceous and aromatic tones.
• Taste: medium fruity, enriched by notes of tomato and green apple, with a well-balanced spicy and bitter aftertaste.

Origin and Peculiarities of the Production Area of Baglio delle Saline D.O.P. Valli Trapanesi Extra Virgin Olive Oil

Oleificio Barbera'sBaglio delle Saline D.O.P. Valli Trapanesi Extra Virgin Olive Oil comes from an area in western Sicily with a long tradition of olive growing.

Area of Production.

The protected designation of origin (PDO) "Valli Trapanesi" covers several municipalities in the province of Trapani, including Trapani, Alcamo, Buseto Palizzolo, Calatafimi, Castellammare del Golfo, Custonaci, Erice, Gibellina, Marsala, Mazara del Vallo, Paceco, Petrosino, Poggioreale, Salemi, San Vito Lo Capo, Valderice, Vita and Castelvetrano. These municipalities extend between the Belice and Erice valleys, forming a geographical area with ideal climatic and soil conditions for olive cultivation.

Olive Varieties

The main cultivars used in the production of D.O.P Valli Trapanesi oil are Nocellara del Belice and Cerasuola, which must make up at least 80 percent of the olive groves, either individually or together. The remainder may consist of other local varieties. Nocellara del Belice is known for its dual aptitude, being used both as a table olive and for oil production, while Cerasuola contributes a distinctive organoleptic profile to the product.

Organoleptic Characteristics.

Valli Trapanesi D.O.P. extra virgin olive oil is green in color with golden highlights. The nose offers a distinct olive aroma with possible herbaceous notes. It is fruity on the palate, with a delicate hint of bitterness and spiciness, and may have slight almond notes.

History and Tradition

Olive cultivation in this area has ancient origins, dating back to Phoenician and Greek times. However, it was during Spanish rule in the 16th and 17th centuries that olive growing experienced significant development, with the planting of numerous olive groves that still characterize the landscape of the Trapani valleys. This long tradition has led to the recognition of the D.O.P. Valli Trapanesi, testifying to the quality and uniqueness of the oil produced in this area.

Thanks to these peculiarities, Oleificio Barbera's Baglio delle Saline D.O.P. Valli Trapanesi Extra Virgin Olive Oil represents the excellence of the Sicilian olive oil tradition, offering a high quality product that enhances the flavors of Mediterranean cuisine.

Recommended pairings

Ideal for enhancing the flavor of fresh cheeses, bruschetta and salads.

Storage

Store in a cool, dry place, away from sources of heat and direct light, to keep the organoleptic properties of the product intact.

Oleificio Barbera's Baglio delle Saline D.O.P. Valli Trapanesi Extra Virgin Olive Oil represents the excellence of the Sicilian olive oil tradition, offering a high-quality product that enhances the flavors of Mediterranean cuisine.

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