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Cavozzoli Chilli Olive Oil

12.00

Olives infused with intense aromas and fragrances during pressing give a surprising and unexpected flavour.

Description

Our aromatic olive oils are characterised by the innovative methods used to produce them.

– Cavozzoli Lemon Olive Oil is made following the same process as Cavozzoli Olive Oil. During the malaxation stage we add the perfect quantity of finely chopped lemons to the kneader. Malaxation is the key stage in oil extraction as it is when the characteristic aromas and fragrances of Cavozzoli Oil are brought out. The untreated lemons, with their skins, are mixed with the olive paste in the kneader for 30 minutes at a temperature of 27-28°C, releasing their aromatic flavour into the oil. When the kneader is emptied, the lemons continue through the extraction process undergone by the olive paste. This enables us to produce a high-quality lemon-flavoured oil without any lemon residue and without the use of flavour additives.

– Cavozzoli Chilli Oil is made following the same process as Cavozzoli Olive Oil. During the malaxation stage we add the perfect quantity of finely chopped green chilli peppers to the kneader. Malaxation is the key stage in oil extraction as it is when the characteristic aromas and fragrances of Cavozzoli Oil are brought out. The chilli peppers are mixed with the olive paste in the kneader for 30 minutes at a temperature of 27-28°C, releasing their aromatic flavour into the oil. When the kneader is emptied, the chillies continue through the extraction process undergone by the olive paste. This enables us to produce a high-quality chilli-flavoured oil without any chilli residue and without the use of flavour additives. Even though the oil is now ready to be consumed, it goes through a further process of mechanical filtration using paper filters, which preserves the sensory characteristics of the oil for longer and increases the oil’s stability during storage.
Cavozzoli Chilli Olive Oil
Pairings:
  • Cooked vegetables
  • Crostini, pizza, focaccia
  • Pasta and rice
  • Grilled and pan-fried red meat
  • Meat and game sauces


Cavozzoli Lemon Olive Oil
Pairings:
  • Salads
  • Raw vegetables
  • Cooked fish, sushi
  • Grilled and pan-fried white meat
  • Pinzimonio crudités
Pressing: within 2-3 days of harvest
Olive variety: Frantoio and Leccino
Extraction method:
  • Disc mill
  • Cylindrical malaxer with controlled atmosphere
  • Three-phase decanter
  • Final separation
  • Filter press with cardboard filters
  • Malaxation temperature: 27-28°C
  • Malaxation time: 30 minutes
  • Average olive to oil yield: 13%
  • Storage: stainless steel silos with stainless steel floating lids

Additional information

Weight 0.5 kg