These three olive oils are made from Sicily's three best olive varieties for oil making. In every year since their launch in 2012, at least two of the three Lorenzo oils have placed first in multiple global olive oil competitions. They are at the very top of the extra virgin olive oil market.

These oils are produced by the Barbera family, with an expertise developed over five generations running what is now one of the world’s most highly-decorated olive oil producers. Their flagship Lorenzo products are created by isolating only the best olives available in Sicily, a land whose olive oil has been prized throughout Europe since the Ancient Greeks began producing it here. Farmers, after multiple generations on the same land, usually can tell you which of their fields or rows of trees produce the best fruit, owing to a sunny hillside position or rich soil, etc, and it is this sort of knowledge and attention that is behind the Lorenzo oils.

Lorenzo #1 is made from organic Cerasuola olives grown in the Valli Trapanesi P.D.O. region. It is unusually intense and rounded in flavour and aroma.. The producer says it is tasty with "legume soups, red meats and all dishes based on bitter vegetables". We have found plenty more uses, although it is too strong for certain dishes with delicate flavours. It is exceptionally flavoursome.

Lorenzo #3 is made from organic Biancolilla olives grown in the Val di Mazara P.D.O. region. It is well-balanced, with a delicate, fruity flavour and a slightly peppery finish.

Lorenzo #5 is made from Nocellara olives. It was the world’s first oil made from pitted olives, resulting in an oil free of tannins (present in the stone) and free of bitterness (present in the small almond located inside the stone). It has a uniquely creamy texture and a delicate taste of fresh olives.

All three Lorenzos are made with olives hand-harvested and pressed on the same day, for maximum flavour and nutrition. 500ml.