In the Castelvetrano area, the cultivation of olive trees has been taking place since the time of Greek colonization.
In particular, the Nocellara del Belice.

Nocellara del Belice is a very prestigious variety produced in both the traditional black and green types.
Nocellara del Belice has dual uses: it is perfect for both table consumption and oil production.
The table olives have been granted Protected Designation of Origin (P.O.D.) status.

The trees usually reach a height of about 3 meters and are raised “potted,” with a shape that facilitates hand-harvesting operations. The harvesting system is in fact the traditional “grazing” system.

The climate and soil, characteristic of the area, create an oil that is characterized by its deep green color and fruity but slightly spicy aroma. It can be eaten either raw or cooked but obviously it is more in the former case that its aromatic peculiarities can be appreciated. Excellent with salads and in pinzimonio.

On several occasions it has received awards and recognition that testify to its quality.