Lorenzo N°3 is made from organic Monocultivar Biancolilla Olives. It is mild, fruity, with a light peppery finish. Excellent with seafood, drizzle on vegetable sticks/platter, and with fresh cheeses like mozzarella and ricotta! LORENZO 1 | High-quality extra virgin olive oil is obtained from the selection of the best olives from organic farming, grown in a P.D.O. (Protected Denomination of Origin) area. The olives used are ideal to produce a P.D.O. Valli Trapanesi extra virgin olive oil, one of the most prestigious Sicilian P.D.O.s. The result is a product with a very strong personality, with the typical fragrance that recalls the fresh fruit and with a pleasant almond aftertaste. Lorenzo #1 is a slightly dense oil, brilliant green in color with golden yellow reflections, spicy with a persistent herbaceous and intensely fruity flavor. Well-rounded taste with green tomato and almond finish - use to perfect great dishes and to enhance the flavor of any Sicilian-inspired meal. Variety of Olives: Cerasuolo Area of Origin: Western Sicily (P.D.O. Valli Trapanesi) Harvest: harvested by hand during the last week of October/first week of November LORENZO 3 | From the best organic fruits of Central Sicily, this precious extra virgin olive oil has a mild fruity flavor and a well-rounded taste with a light peppery finish. A slightly dense oil, golden yellow in color, with a mild almond aroma. Lorenzo #3 is excellent on salads and seafood dishes. Variety of Olives: 100% Biancolilla Area of Origin: Central Sicily (P.D.O. Val di Mazara) Harvest: harvested by hand during the last week of October/first week of November LORENZO 5 | A simply unique oil using a single olive variety (100% Nocellara del Belice), where the stone (pit) of the olive is extracted first, eliminating the bitter component of the olive, thereby creating a dense, bright golden oil of noted creaminess with a delicately spiced aroma. Use Lorenzo #5 in place of cream or to amplify the flavors of any great dish. Variety of Olives: 100% Nocellara del Belice Area of Origin: Central Sicily Harvest: harvested by hand during the second week of October.