For the La Rocca family , life is divided into a pre-earthquake and a post-earthquake period. The original mill disappeared under the rubble, in 1968, as did most of the town of Montevago. What a strange foreboding in the name of this community that still preserves the ruins of life from a former agricultural period that no longer exists. Domenico La Rocca, instead, stayed here and immediately rebuilt the old “Trappito”, allowing all the villagers to mill their olives. For a long time it remained the only mill in the area. Giuseppe and Michele, his sons, transformed the primitive structure made of wood and metal into a modern mill used to produce oil with the olives from the hills of Belice Valley, Biancolilla and Nocellara – recognized as Denominazione di origine controllata (DOC) or registered designation of origin – in monocultivars or in blends. The first is more delicate, with a slightly green taste; the second is spicier, with a slight taste of tomato leaves and artichokes. Domenico, who was named after his grandfather, carries on the family business and today production is around 600 quintals of oil annually. He especially loves the 700 olive trees that the family owns in contrada San Nicola, at an altitude of almost 500 meters above sea level: he seems to know them one by one and explains that the leaf of the Nocellara tree is wider, while that of Biancolilla is longer; the fruit of the first is bigger and round, the second is thinner and pointed.