M�rke: Oleificio Costa

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