The Nocellara of Belìce variety makes up more than 95% of the entire olive production in the Belìce Valley. There are other varieties, such as the Biancolilla, the Giarraffa and the Cerasuola, that together represent between 3-5%. The plants are grown with a wide and flat crown of foliage to allow for ground-level harvesting that is exclusively carried out by hand between the end of September and November. The flesh of the fruit is hard and crunchy, which makes it suitable for the production of both table olives and olive oil. 

The Nocellara olive is used in the production of two different types of extra virgin oil, the Valle del Belìce DOP and the Valli Trapanesi DOP, this makes it the only product of its kind in Europe at the basis of two Protected Denomination of Origin products.