extra Virgin Olive Oil with chili pepper 250 ml

To produce a high quality EVO oil it is essential to carefully choose the olive harvest period, also based on the type of oil to be obtained. Usually this coincides when the color of the drupe changes from green to black: it is at this moment that the olives contain the maximum concentration of polyphenols, compounds that will potentially give the oil the most bitter and spicy notes. Manual harvesting is usually the perfect choice. Harvesting of olives that have already fallen is absolutely to be avoided. Once harvested, the olives must be transported to the mill as soon as possible. Here they must be left in ventilated containers for a maximum of 24-48 hours. The actual extraction of the oil from the olive paste is carried out by mechanical pressure following the traditional method. The result of this phase is a mixture of olive oil and water. The mixture is then centrifuged to separate the olive oil from the residual water. Filtering is not necessary but highly recommended, as it eliminates contaminants.

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