We infuse the oil with the chillies for three weeks just long enough for the chilli flavour to assert itself, but not so long that it takes over. The end result is like a Sicilian donkey: a soft nose at the front and a cheeky kick at the back.
The olives in our flavoured oils come from the village of Moscufo in Abruzzo. The village lies within the Apruntino-Pescarese DOP region, which means its production and authenticity is under strict legal controls. In fact this was the first ever DOP (Denominazione di Origine Protetta) oil in Europe, so it pretty much wrote the rule book. The rule book here is pretty short; it just says ‘Leave it to nature’.
We use Sicilian chillies to bring some southern hot-headedness to our olive oil. The chillies are sun-dried so no desiccators, just 100% environmentally-friendly sunshine.
Corrado is an olive oil evangelist, and tireless experimenter. There aren’t many olive press barons who would be willing to experiment with making things like thyme or even chocolate olive oil, but Corrado thrives on innovation. He is also a workaholic, and has been known to notch up as many as three days without sleep during the height of the harvest season.