Cappuccini Habanero

Ingredients

Extra virgin olive oil and fresh Habanero.

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First Pressing

Olives are hammer pressed at a rate of 2800 – 4800 RPM, Habanero is infused later for a sufficiently long time

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Malaxation

At a constant temperature of 24°C, under a controlled nitrogen atmosphere.

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Storage

In stainless steel tanks at a stable 16°C, under a controlled nitrogen atmosphere.

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Price

20,00

CAPPUCCINI ARANCIA

HOW IT IS MADE

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Estraction

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.

Filtration

The oil is filtered immediately after extraction by means of a plate filter.

Sensory Analysis

Graced with herbaceous aromas and a touch of spicy, flavours of red pepper.

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