On the northern coast of Sicily, Nunzio Bastone harvests from his small grove quite early, while the olives are still very green and full of flavor.  He carefully selects the olives, adjusting for weather conditions. He decides when to begin crushing and expertly blending cerasuola, biancollilia and nocellara olives. Harvesting early (in October and early November) makes for a much lower yield, but the more intense flavor is something Nunzio is justifiably proud of.  Round and full aromas such as fresh grass, green tomato and bitter almond come through on this extra virgin olive oil.  Great for salads, vegetables and pastas.