The first documents describing the presence of olives within the Belice Valley date back to the times of the Greek colony of Selinunte, in the seventh century BC. Since the nineteenth century, the Nocellara del Belice variety has established itself as an olive that can be used both for eating and for oil. The red or brown soils and the distinctly Mediterranean climate create micro-environmental conditions that affect the typical characteristics of Nocellara del Belice PDO, such as its size and unique taste. The fruit is large and rounded in shape, while the flesh is firm and crisp with a faintly bitter taste.