Ingredients

Extra virgin olive oil and fresh Habanero.

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VARIETY OF OLIVES

Raggiola, Leccino, Maurino, Picholine

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ORIGIN OF OLIVE GROVES

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

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OLIVE HARVEST

The olive harvest begins in the first days of October, facilitated by electric combs and nets. Within a few hours, the fruits are taken to the company's oil mill.

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OIL EXTRACTION

After an initial defoliation and cleaning of the olives, they are crushed together with fresh Habanero peppers through a series of hammers with varying speeds (from 2800 to 4800 rpm). The resulting paste is directed into the malaxers, where continuous rotation and a temperature not exceeding 26°C allow the oil to surface. A first centrifuge will separate the solid part, called pomace, from the liquid part, composed of oil and vegetation water. These two parts will be separated in a second centrifuge. At this point, the previously dried Habanero peppers are infused in the oil at a temperature not exceeding 37°C. After a sufficiently long time to achieve the desired spiciness, the Habanero is removed. The obtained oil is stored in steel tanks.

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OIL STORAGE

The oils are filtered and kept in steel tanks, at a controlled temperature and saturated with nitrogen, for proper preservation, avoiding alterations. To confirm this, small bottlings are carried out at a time, ensuring the stability of the quality over time.

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Price