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