Extra virgin olive oil and fresh Habanero.
Olives are hammer pressed at a rate of 2800 – 4800 RPM, Habanero is infused later for a sufficiently long time
At a constant temperature of 24°C, under a controlled nitrogen atmosphere.
In stainless steel tanks at a stable 16°C, under a controlled nitrogen atmosphere.
HOW IT IS MADE
Using a two-phase decanter with automatic drum refrigeration, to maintain a constant oil temperature throughout the extraction stage, with the possibility of extracting oil from the decanter or centrifuge.
The oil is filtered immediately after extraction by means of a plate filter.
Graced with herbaceous aromas and a touch of spicy, flavours of red pepper.