Cappuccini Peperoncino

Ingredients

Dressing based on EVOO and fresh Habanero peppers

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Olive Varieties

Raggiola, Leccino, Maurino, Picholine

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Origin of the Olive Groves

The soil is predominantly calcareous with a clayey matrix, with perfect granulation for water drainage, suitable for hosting and enhancing the olive cultivars grown at an average altitude of 400 m above sea level. The cultivation system includes the polyconic vase, with a planting density of 277 trees/ha and a spacing of 6x6. The average yield per tree is 20 kilograms of olives, equivalent to 2.4 liters of oil. (Oil yield: 12%)

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Olive Harvesting

The olive harvest begins in the early days of October, facilitated by electric shakers and nets.
Within a few hours, the fruits are delivered to the Company's mill.

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Oil Extraction

After an initial defoliation and cleaning of the olives, they are crushed using a series of hammers operating at variable speeds (from 2800 to 4800 rpm). The resulting paste is conveyed into the malaxers, where continuous rotation and a temperature not exceeding 26°C allow the oil to emerge. A first centrifugation separates the solid part, known as pomace, from the liquid, composed of oil, vegetation water, and citrus juices. The oily fraction derives from both the olives and the essential oil present on the orange peel. These two fractions are then separated in a second centrifugation. At this point, the previously dried Habanero peppers (dried at a temperature not exceeding 37°C) are infused into the oil. After a sufficiently long time to achieve the desired spiciness, the Habanero is removed. The obtained oil is stored in stainless steel tanks.

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Oil Preservation

The oils are filtered and kept in stainless steel tanks at a controlled temperature and saturated with nitrogen, ensuring proper preservation and preventing alterations. To confirm this, small-scale bottlings are carried out at a time, guaranteeing stable quality over time.

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Price