Extra virgin olive oil Baglio delle Saline D.O.P. Trapani valleys

Baglio delle Saline extra virgin olive oil

D.O.P. Trapani Valli - Barbera Oleificio

THE'Extra virgin olive oil Baglio delle Saline D.O.P. Trapani valleys It is a valuable product of the Barbera Oil, which represents the excellence of the Sicilian olearian tradition.

Main features

• Origin: produced in the Trapani valleys, western Sicily.
• Variety of olives: Biancolilla, Cerasuola and Nocellara del Belice.
• Extraction method: cold pressing within 12 hours of the collection, using a continuous cycle system and natural decantation.
• Color: green with golden yellow reflections.
• Aroma: Net of olive with herbaceous and aromatic tones.
• Taste: medium fruity, enriched by tomato and green apple notes, with a well -balanced spicy and bitter aftertaste.

Origin and peculiarity of the production area of ​​the extra virgin olive oil Baglio delle Saline D.O.P. Trapani valleys

THE'Extra virgin olive oil Baglio delle Saline D.O.P. Trapani valleys of the Barbera Oil factory comes from an area of ​​western Sicily with a long olive tradition.

Production area

The denomination of protected origin (D.O.P.) "Valli Trapani" 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, Valderice, Valder, Castelvetrano. These municipalities extend between the valleys of the Belice and the erice, forming a geographical area with climatic and pedological conditions ideal for the cultivation of the olive tree.

Variety of olives

The main cultivars used in the production of the D.O.P Valli Trapani oil are the Nocellara of Belice and Cerasuola, which must be at least 80% of the olive groves, both individually and jointly. The remaining part can be made up of other local varieties. Nocellara del Belice is known for its dual attitude, being used both as a table olive and for the production of oil, while ceases contributes to giving the product a distinctive organoleptic profile.

Organoleptic characteristics

The extra virgin olive oil D.O.P. Valli Trapani is green with golden reflections. The nose offers a net olive aroma with possible herbaceous notes. On the palate it is fruity, with a delicate hint of bitter and spicy, and can present slight notes of almond.

History and tradition

The cultivation of the olive tree in this area has ancient origins, dating back to the times of the Phoenicians and the Greeks. However, it is during the Spanish domination in the 16th and 17th centuries that olive growing has known a 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 Trapani, testifying to the quality and uniqueness of the oil produced in this area.

Thanks to these peculiarities, the extra virgin olive oil Baglio delle Saline D.O.P. Valli Trapani of the Barbera Oil factory represents the excellence of the Sicilian olive tradition, offering a high quality product that enhances the flavors of Mediterranean cuisine.

Recommended combinations

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

Conservation

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

The extra virgin olive oil Baglio delle Saline D.O.P. Valli Trapani of the Barbera Oil factory represents the excellence of the Sicilian olive tradition, offering a high quality product that enhances the flavors of Mediterranean cuisine.