Italy is the second largest producer of olives in the world with a volume of 28% and is the holder of the largest variety of olives, with more than 530 different olive cultivars, which represent 42% of the world heritage biodiversity.
Almost all the regions grow olives and for most growers the challenge is to produce the best extra virgin olive oil, driven by traditional reasons and pride in being able to say "I made this oil".
In the DOP Valli Trapanesi area, among many, the Cerasuola cultivar rises, famous for its high content in polyphenols (antioxidants). Many famous culitivars are also known as table olives, such as Nocellara del Belice or black olives from Castellamare, ideal as pizza decorations.
Since in many cases each region calls its own olives with different names, it can be difficult to distinguish a particular variety.
