This extra virgin olive oil is not filtered, which is why
the look so murky and green. It is the most genuine olive oil that you can
achieve: the direct result of the simple pressing. 2 Gold Medals at the Los
Angeles County Fair, a competition where a panel of experts examined
"blindly" olive oils from around the world. Made with olives
"Nocellara Belice", "Biancolilla" and
"Cerasuola", all from the province of Trapani, in Sicily. Low
acidity, grassy flavor and full bodied. For use preferably raw, for finishing,
dipping and salads.