The PDO Val di Mazara extra virgin olive oil is made from olives mainly from the Biancolilla, Nocellara del Belice and Cerasuola varieties. The Sicilian olive oil is distinguished on the nose by a fruity almond fragrance and on the palate by a note of green tomato. The olives are harvested by hand and are pressed within 2 days after harvest using a cold extraction process for an optimal fragrance.