Gianfranco Becchina cultivates the prized Nocellara olive alongside Femminello lemons on his estate in Castlvetrano near the ancient Greek ruins of Selinunte in Western Sicily. The "verdelli" lemons and the olives are hand harvested at their peak, still green, which improves the quality of the oil. Withing a few hours, the olive are milled in Giranfranco's own immaculate frantoio, and only the lemon zest is added to the olive paste to capture the citrus' pure essence. Olio Verede al Limone releases its delicate flavor raw or in cooking. Our first recipe recommendation is to drizzle Olio Verde al Limone over mixed greens and toss with fine sea salt.