The Valli Trapanesi PDO extra-virgin olive oil is obtained from the fruits of the Nocellara del Belice and Cerasuola varieties which are present in the olive-grove on their own or together. The olives have to be harvested directly from the plant by hand or using mechanical devices in the period between the beginning of ripening to the end of the year. The Valli Trapanesi PDO extra-virgin olive oil has a green color with possible golden yellow reflections and an intense odor of olives with some grassy notes. It has a fruity flavor with slightly bitter and spicy touches.