M�rke: Oleificio Costa

Made from basil infusions. Indicated strictly raw and with the right caution, it enhances the flavors of the dishes excellent on tomato and mozzarella.
Name: Chili pepper dressing made with extra virgin olive oil.
Olive variety: Blend composed of nocellara etnea, biancolilla, moresca, nostrale, carolea and catanese.
Production areas: Etna slopes, Alcantara valley, Simeto valley.
Soil type: Volcanic and medium mixture.
Altitude of olive groves: 400-900 m. above sea level.
Harvesting systems: Manual or with facilitating machines.
Harvest ripening status: Advanced veraison to obtain a more delicate extra virgin.
Milling times: Within 24 hours of collection.
Extraction system: Three-phase continuous system with double extraction line.
Oil storage: Storage in stainless steel silos with nitrogen systems for single tank in dark environments and at controlled temperature all year round between 12 ° and 18 ° C.
Acidity expressed in oleic acid: 0.25 - 0.45 MAX.
Filtering: Natural settling in the tank.
Color: Green reflections due to the presence of dibasyl in the oil.
Odor: Typical smell of spicy oils.
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Pairing: Strictly indicated raw on tomato and mozzarella
Packaging: 250 ml bottle -
Disciplinary rules: As per Italian oil regulations.