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, combined with fresh chili. The combination of the spicy chili and the smooth olive oil creates an excellent fruity taste with a spicy undertone. It can be used both cold and warm (up to 180°) and is especially delicious in salads, vegetables, salsa, soups, pizza, pasta, vegetarian dishes, marinades, meat, grilled or baked chicken, fish, and seafood. It also pairs 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 handpicked from October to December and processed into oil by cold pressing within a few hours. Because the olives are traditionally processed by cold pressing, a high-quality olive oil with low acidity is produced, which is also known in Italy as green gold.

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