We use Sicilian chillies to bring some southern hotheadedness to this oil. The chillies are sun-dried so no desiccators, just 100% environmentally friendly sunshine in this kitchen staple.
The Peperoncino oil is made by infusing Sicilian chillies for three weeks with extra virgin olive oil from small groves in Le Marche. 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.
Delicious on pasta, pizza, steak, and even eggs.
Corrado Corradini is an olive oil expert who thrives on innovation whilst using traditional olive oil methods, and these flavoured oils are the results of his talents. He mills all the oils for our shop, as well as the seasonal summer and autumn adoption oils, using olives from groves he’s worked with for years, all around Le Marche where he lives. His attention to detail combined with his passion for the Mediterranean culinary tradition have led him to very authentic olive oils, which is why we love him and his oils, and have been for over 10 years.