Details: This extra virgin olive oil from Trapani, Sicily is pure perfection, well-rounded with many layers of flavor—tomato leaf and artichoke, herbaceous and pristine. It disappears off your lips with a lingering finish. Made from a blend of Nocellara del Belice, Cerasuola, and Biancolilla. Estate-Bottled. Eat plenty of vegetables and salads dressed simply with the Titone’s olive oil, a fewdrops of squeezed lemon juice, and sea salt from Trapani. If you are going to serve pasta in the Siciliantradition with anchovies and fennel, use the oil to drizzle on top once served. The Titone family’s passion for producing a very high quality extra virgin olive oil stems from generationsof scientific approach. Nicola and Antonella know that extra virgin olive oil is essential to a better andhealthier life. It is no wonder their immaculate farm mirrors their devotion to one governing mantra:quality or nothing. Because of their pharmaceutical background, the Titone family have developed their own organicmethods and standards which they apply to their farm based on their vast experience. They are driven tosurpass every norm and regulation that is encompassed in the organic farming code of the area. Theseinclude far reaching moves in pruning, fruit-fly prevention, and composting that have set new standardsfor agriculture as a whole. The olives are harvested entirely by hand and pressed within hours with a high-tech continuouscycle frantoio (olive mill) producing a very cloudy green emerald oil. After a few weeks of naturaldecantation in stainless steel tanks, the oil is bottled by hand and released in very limited amounts. 2017 Awards: Gold Medal, Medium Intensity – Los Angeles International Olive Oil Competition Silver Medal, Organic Delicate Intensity – New York International Olive Oil Competition