Created with infusions of chili pepper. It combines well with all raw dishes, with caution, it enhances the flavours of the dishes.

• Name: Chili pepper 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 spice oils

• Flavour: Spicy.

• Matching: It combines well with all raw food

• Packages: bottle ml 250 - single-dose bottle  ml 40 –and gift box

• Disciplinary rules: as product specification of olive oil