Nocellara and cerasuola are native cultivars that give live to an olive oil with very high organoleptic qualities.
Green in colour with yellow highlights, it tastes fruity and slightly spicy. It is very harmonious as a result of soil and climatic conditions of the area and of its processing that meets very strict regulations.
Many of the olive groves in the valleys of Trapani, implanted by the Spaniards, are still the original ones and represent a precious environmental heritage.
