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Extravirgin olive oil

The beautiful landscape strewn all around with olive groves gives a foretaste of the quality of the two DOP certificate oils obtained from local olives. They are the Valli Trapanesi oil and the Valle del Belice oil. The pedoclimatic conditions have allowed the development of home-grown cultivars of great esteem, such as the nocellara del Belice, the cerasuola and the biancolilla. Trapani oil is so aromated and flavoured that it can be also be consumed as a single condiment on crispy local bread. It is a basic ingredient used in first courses such as pasta with pesto, the Trapani way, with the bottarga or sea urchins.

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