It is produced with the pressing of olive and garlic cultivated near the volcano Etna areas and with infusions of chili pepper. It is excellent to season the classical dish of the Italian tradition

• Name: Lemon seasoning containing extra virgin olive oil

• Olive variety: Blend of different olive oil nocellara etnea, biancolilla, moresca, nostrale, carolea and catanese.

• Production area:  Etna’s slopes, Alcantara valley and Simeto  valley

• Type of field: Volcanic.

• Altitude olive trees: 400-900 meters above sea level

• Harvest system: The olives are picked by hand and/or with the aid of tools.

• Maturity at harvest: Advanced  veraison  to obtain a delicate extra virgin olive oil.

• Times of pressing: Within 24 hours after harvesting.

• Extraction system: Three phase method with dual-extraction

• The storage of olive oil: Storage in stainless steel  vessels with a nitrogen system in each tank, in dark places and controlled temperature throughout the year between 12° and  18°C.

• Acid content expressed as oleic acid:  0,25– 0,45 MAX.

• Filtering: Natural decanting in tank

• Colour: Red highlights, due to the presence of chili pepper

• Smell: Typical smell of garlic just crushed, with spicy scent of chili pepper

• Flavour: Spicy with scents of garlic

• Matching: It is combines well with the traditional Italian dish (spaghetti, garlic, oil and chili pepper). It is also excellent with red meat, mix grill, boiled potatoes, cooked vegetables,…

• Packages: Bottle ml 250 - single-dose bottle  ml 40 –and gift box. Limited production

• Disciplinary rules: as product specification of olive oil