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Extra virgin olive oil -  superior category olive oil obtained directly from olives and solely by mechanical means.

Flavor: fruity with a spicy undertone
Acidity: 0,1 - 0,35%
Application: cold and hot (up to 180°C)

The combination of the hot peppers and the soft olive oil gives a remarkably fruity flavour with a spicy undertone. Can be used cold or warm (up to 180°) and is delicious with salads, vegetables, salsa, soup, pizza, pasta, vegetarian meals, marinades, meat, grilled or baked chicken, and seafood and shellfish. Combines well with tomato vinegar and a  sweet fruit vinegar. Dressing tip: 1/3 elderflower-apple-lime – 2/3 pepper flavoured olive oil.

The olives are picked by hand between October and December and processed into oil within a few hours using the “cold pressing method”. Because the olives are pressed in this traditional manner, they produce what is known in Italy as “green gold”, an olive oil of a high quality and with a low acidity.

Fresh peppers are added during the pressing which gives the oil its specific flavour. This olive oil is 100% natural and contains no additives.


  • extra virgin olive oil, chilli pepper (1%).