Extra Virgin Olive Oil With Chilli Flavoring

NOT ONLY AROMA: PURE EXTRA VIRGIN OLIVE OIL AND HIGH QUALITY CHILI PEPPER

• INFUSION MADE AS IT ONCE WAS. Extra virgin olive oil is a staple in Italian cuisine, and since ancient times it has been infused with spices. Only through a rigorous process of selection of raw materials, as tradition dictates, are the flavors, aromas and all the organoleptic properties of both the extra virgin olive oil and the infusion ingredients it enhances.
• PICKED AND PRESSED: ONLY PURE EXTRA VIRGIN OLIVE OIL. The manufacturing process is traditional and subject to high analytical standards. The extra virgin olive oil is obtained by mechanical pressing of the olives, harvested at the right moment of ripeness, through a continuous cycle extraction plant (press), at low temperatures (27 degrees celsius) to preserve all the aromas of the infused vegetable. A delicate oil results from this process, ready to enhance the essence of the chili pepper.
• ONLY HIGH QUALITY CHILI PEPPERS. The selected chili pepper is of excellent quality, fresh, with pleasant and intense notes.
• THE SECRET OF THE DECANTING PROCESS. The chili pepper is infused in extra virgin olive oil in special steel tanks for about 15 days, to let the oil extract all the aromas of the spice. During this time, expert tasters carry out repeated tests to reach the correct level of fragrance and flavor.
• THE PROPERTIES OF THE CHILI PEPPER. Chili peppers are a fascinating food. Their bright red color make them pleasant to look at, and they have intrinsic characteristics and a lively spiciness. They have an ancient history that takes us back to the time of pre-Columbian civilizations: Maya, Inca and Aztecs appreciated them for the ease with which they could be cultivated and for the effects believed to be magical and aphrodisiacal. In fact, it was present in every moment of daily life, both as food and medicinal source. Today it abounds in Italian and Mediterranean cuisine.