ince time immemorial, the grapevine has been an important resource for the people of Valle del Belice, in Sicily. The first human settlement in this area was Selinunte, an ancient Greek colony of Magna Graecia founded by the people of Megara in the seventh century B.C. The people of Selinunte planted olive groves in the valleys and fertile lands along the Belice and Modione rivers.
Ancient millstones dating back to the fifth century B.C. have been found near the ruins of the temple at Selinunte, demonstrating that olive oil has been produced in this area for thousands of years. Through the centuries, thanks to the fertility of the soil and the ideal climate, olive groves have spread to the entire territory around the river Belice, becoming its main crop.
The Valle del Belice olive oil is very low in acidity (0.20-0.25%) and has an excellent shelf life. It has an deep green color with reflections of gold and an intense fruity aroma with distinct hints of fresh herbs, artichoke, and tomato. To the palate, it reveals itself as fruity, with a strong, pungent taste and a touch of pleasant bitterness.
When used raw, this olive oil is the perfect condiment for salads and on boiled or grilled vegetables. Its organoleptic qualities are enhanced in soups and pastas, marinated seafood, au gratin mollusks, grilled fish, and roast meats.
