Extra virgin olive oil with chili

The extra virgin olive oil with chili flavor comes from the Apulia region in Italy and is made from 60% Coratina olives and 40% Oligarola olives and fresh chili. The combination of the hot chili and the gentle olive oil results in an excellent fruity taste with a spicy undertone . It can be used both cold and warm (up to 180°) and is particularly delicious in salads, vegetables, salsa, soups, pizza, pasta, vegetarian dishes, marinades, meat, grilled or baked chicken and fish and seafood. Also combines well with tomato vinegar and sweet fruit vinegar. Tip for a dressing: 1/3 elderberry-apple-lime 2/3 extra virgin olive oil with pepper flavor.

The olives are hand-picked from October to December and cold-pressed into oil within a few hours. Since the olives are processed in the traditional way by cold pressing, the result is an olive oil of the highest quality with low acidity, which is also known in Italy as green gold.

Fresh chili is added during pressing and gives the olive oil a characteristic flavor. This olive oil is 100% natural and contains no additives.