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: We begin with a single fresh ingredient and use a gentle cold-extraction process to capture its naturally occurring aromatic oils—without heat. We make each extract ourselves using only that one ingredient, preserving its pure, vibrant flavor and aroma.
The freshly extracted oil is then carefully blended with our classic extra virgin olive oil, creating a beautifully balanced infusion while preserving the integrity, character, and richness of the olive oil.
Ways to Use: Ideal for pizza, pasta, grilled meats, roasted vegetables, eggs, beans, and crusty bread.
