The extra virgin nocellara olive oil of Belice Valley is a dual purpose crop, and it is used above all as table olives in the areas where it is spread the most, according to the transformation method called “castelvetranese”.
It is the most precious spicy, known since the antiquity. It is obtained by the stigmas of the crocus' flower (crocus sativus), through a patient and finicky handmade processing. Then the extracted stigmas are dried at the heat of braziers at a temperature of about 40°.
Almond is an ingredient very much used in several traditional cooking, both in sweet and salty courses. It is picked by hand and rods (flexible sticks from 3 to 5 meters long) between august and September.
