Blend of “Nocellara del Belice”, “Biancolilla” and “Cerasuola” olives, all from the province of Trapani, in Sicily Unfiltered extra virgin olive oil: this is why it’s so cloudy and green. It’s the most genuine oil possible: directly what comes out of the press. Our extra virgin olive oil is cold press, within 8 hours from the picking. 3 Gold Medals & 1 Best of Class at L.A. County Fair and Gold Medal at NYIOOC The blend of these 3 famous Sicilian varieties gives the oil a grassy, herbaceous and buttery taste with some notes of artichokes, almonds & a mild peppery finish