PEPPEROLIO – CHILLI PEPPER OLIVE OIL

Product detailed description

True Italian passion from the Silvestri Rosina oil mill

The secret of Pepperolio lies in the quality of the peppers used. No chilli extracts or dried powders – only fresh chilli peppers from the owner’s garden, added to the press together with the olives. We personally oversee the pressing process to ensure that only the finest peppers are used, giving the oil its characteristic warmth and intense colour. It is an authentic spicy product created for everyone who loves food with a fiery kick.

A warming fire that delights the taste buds

Pepperolio is an oil that warms you without leaving only heat behind.

Aroma: Intense and spicy, with notes of ripe chilli peppers.
Taste: Spirited, distinctly spicy and wonderfully rich.
Bitterness/heat: High – the oil has a clear and long-lasting spicy finish.

Pepperolio is the master of adding a fiery kick

Just a few drops will give your dish a completely new dimension:

Pasta: An absolute classic for Aglio, Olio e Peperoncino or tomato-based sauces.
Pizza: Ideal as a finishing drizzle over spicy pizza.
Meat and soups: Excellent with steaks, in goulash or in thick winter soups designed to warm you up.

Technical details and quality

Ingredients: 94% selected olives, 6% fresh chilli peppers.
Processing: Olives and fresh chilli peppers are cold-pressed together.
Origin: Italy, Marche region, Silvestri Rosina oil mill.

Tip for Aglio, Olio e Peperoncino

Ingredients: two garlic cloves, fresh parsley, salt, Tradizionale olive oil and chilli pepper olive oil.

Method: Slice the garlic and place it in a pan with Tradizionale olive oil. Gently sauté over low heat, making sure the garlic does not brown. Meanwhile, cook the spaghetti in salted water. Add three tablespoons of pasta water to the garlic and reduce the heat. Drain the spaghetti when al dente, add it to the pan and toss everything together. Add the parsley, serve and finish with a generous drizzle of chilli pepper olive oil. Buon appetito!