Placed in the very middle of the Mediterranean Sea, Sicily always represented a natural meeting point among various civilizations, that they all contributed to create a wide diversification of the varieries of olive-trees in the same island.

From an historical point of view, the olive tree was introduced in Sicily by the Phoenicians, around the eighth century B.C.: the Greeks, in the following century, spreaded the cultivation in the whole island.

And it is in Sicily, exactly in the north-western corner of Sicily, in front of the same sea already sung from Homerus and Virgilio, close to the Mount Erice, that it rises the so-called territory of the “Two Valleys”, with its millenarian tradition of excellence in the quality oil production, and that falls today in D.O.P. are “Valli Trapanesi”.

The favorable wheater conditions, the correct geographic exposure, the fine air, all of this join to the soul of the land, so to create the ideal microclimate for the cultivation of the olive-tree.

The cultivated varieties (a.k.a. cultivars) fits perfectly the rich and genuine the territory, with characteristics that meets ideally the surrounding nature so to have an Biological Extra Virgin Olive Oil,healty and rich of the sunny and charme of the earth of Sicily.

The extra-virgin olive oil has qualities and virtues that exceed by far the plain and simple cooking aspect. It also impacts in a positive way the quality of life and the health.