Where the fresh olives meet the sun-dried Sicilian chillies in a firey fusion of flavours. Packed into a Nudo box with our first press extra virgin olive oil, the freshest, purest, and highest quality oil you can get, this is one hot couple.
The Peperoncino oil is made by infusing Sicilian chillies for three weeks with 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. With the extra virgin olive oil this set of two must haves is happy in any kitchen, excellent for pasta, pizza and meat.
The Peperoncino oil is delicious on pasta, pizza and steak, or in any form for a chilli lover.
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.