M�rke: Oleificio Costa

It is produced with the pressing of olive and garlic cultivated near the volcano Etna areas and with infusions of chili pepper. It is excellent to season the classical dish of the Italian tradition
Name: Lemon 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 garlic just crushed, with spicy scent of chili pepper
Flavour: Spicy with scents of garlic
Matching: It is combines well with the traditional Italian dish (spaghetti, garlic, oil and chili pepper). It is also excellent with red meat, mix grill, boiled potatoes, cooked vegetables,…