From Tuscany, our small-batch peperoncino-infused extra virgin olive oil is hand-harvested between mid-October and November, then cold-pressed within hours to preserve aromatics, antioxidants, and polyphenols. Produced from over 500-year-old olive trees planted during the Mid-Renaissance, it delivers remarkable depth and balance
Flavor:
Our signature Tuscan extra virgin olive oil, from Moraiolo, Leccino, and Frantoio olives, is infused with peperoncino. It opens smooth and fruity before a slow-building warmth unfolds across the palate. The heat is balanced and refined, allowing the oil’s natural richness to shine through, finishing with a lingering peppery intensity.
Infusion Method: Using our classic extra virgin olive oil as the base, peperoncino is infused through a single-ingredient, long-duration steeping process. The infusion is conducted without the application of any heat, preventing thermal degradation and preserving the oil’s fatty acid profile, polyphenols, and sensory integrity while allowing controlled extraction of rosemary’s natural aromatic compounds.
Ways to Use: Ideal for pizza, pasta, grilled meats, roasted vegetables, eggs, beans, and crusty bread.
