GARLIC, CHILI PEPPER BASED ON EXTRA VIRGIN OLIVE OIL

Bottle 250ml

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,…

Packages: Bottle ml 250 - single-dose bottle  ml 40 –and gift box. Limited production

Disciplinary rules: as product specification of olive oil

INFO:

In Frantoio Costa Gaetano our artisanal oil comes from the pressing of olives and the infusion of garlic and chilli (8-10%).

VALORI NUTRIZIONALI / NUTRITION FACTS: 

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