This fabulous olive oil is expressed the use of the old stone wheel or “Frantoia” (pictured on label) to crush the olives. In this way it has been done for centuries. This method produces a “country style” olive oil that may be murky and cloudy with the natural sediments. It has a very robust, fruity flavor with a peppery finish. Wow, this is amazing stuff! Extra Virgin Olive Oil “Frantoia” is produced from the olive trees planted in the western central hills of Sicily. Three varieties of olives: Nocellara, Ogliarola and Biancolilla are used for this oil. Hand picked from the trees, they’re sent day by day to the olive press where they’re carefully crushed by traditional granite grinders. A cold centrifuge system is used for extraction, guaranteeing maximum hygiene. Tradition and advanced technology are joined together in the production of this elegant full bodied gold green olive oil, with a rich aroma, delicate fruity flavor and slight aftertaste of sweet almonds. To be able to appreciate it at it’s best, use it raw on fish, fresh cheese, salads, vegetables and bread. Four succeeding generations of Barberas have stood at the helm of this Sicilian firm, guiding it to the present time. The production of their extra Virgin olive oil is a labor of love and passion. Abiding by traditional values yet moving with a spirit of innovation, they obtain products of absolute integrity and superlative quality. They’ve won quite a few awards previously, among these are the two gold medals from the international exhibition in Paris and the Grand Prize from the St. Louis exhibition. The most contemporary is the Golden Lion award, obtained at the Sol exhibition in Verona for their “Frantoia”, defined as the most efficient balanced and harmoniously fruity extra virgin in it’s category.