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Extra Virgin Olive Oil and Chili Pepper
Net weight: 100 ml
Description
Sorrento Peninsula extra virgin olive oil with dried chilli pepper is a unique product that combines the quality of local olive oil with the vibrancy of chilli pepper. Extra virgin olive oil from the Sorrento Peninsula is distinguished by its fruity and slightly spicy flavour, thanks to the cultivation of olive trees in an area characterised by a mild climate and fertile soil, influenced by the proximity of the sea and the surrounding hills. By adding chilli pepper, the oil takes on a strong and spicy character, but well balanced, without overpowering the natural flavour of the olive.
COD: OLA.0102.0100
EAN: 8052570772308
Nutritional values
Average values for 100 gr
Energy value
819,9 Kcal - 3370,7 kJ
Fats
91,10 g
of which saturated
9,26 g
Carbohydrates
0 g
of which sugars
0 g
Protein
0 g
Fiber
0 g
Salt
0 g
Ingredients
Huile d'olive extra vierge, piment séché
Tips and curiosities of the tomolo
Dried chilli extra virgin olive oil is perfect for enhancing Mediterranean dishes, imparting a touch of harmonious spiciness that enlivens the flavour of recipes. Used raw, it is ideal for seasoning bruschetta, salads, grilled vegetables or pizza, giving a pleasant spicy note that enriches the freshness of ingredients. When cooked, chilli-flavoured evo oil can be used to flavour sauces, pastas, meat or fish, adding a lively and refined contrast.
Its intense fragrance and balanced flavour make this oil a perfect ingredient for those seeking to enrich their preparations with a touch of Campania tradition, without sacrificing the quality and authenticity of local ingredients.
Dried chilli peppers: history and cultivation in Campania
Dried chilli pepper has a long history dating back thousands of years, with its origins in the Americas, particularly South America, where it was used by indigenous peoples as a spice, preservative and even for medicinal purposes. Chilli arrived in Europe after the discovery of the Americas, in the 16th century, thanks to the travels of Christopher Columbus. From then on, this spicy spice quickly spread across the continent, becoming a key ingredient in many regional cuisines, including Italian cuisine.
In Campania, chilli pepper has found fertile ground for its cultivation, thanks to the favourable Mediterranean climate, characterised by hot, dry summers and mild winters. In particular, the practice of drying chilli peppers in the sun has become a consolidated tradition, as it allows them to be preserved for a long time while maintaining their flavour and piquancy. Drying is an ancient method of preservation, which allows the organoleptic qualities of chillies to be preserved for months without the use of chemical preservatives.
Over time, dried chilli peppers have become a staple in the cuisine of Campania and southern Italy in general, especially in the coastal and warmer inland areas. In this region, dried chilli pepper is used to enrich many traditional recipes. From first courses such as spaghetti aglio, olio e peperoncino (spaghetti with garlic, oil and chilli pepper), to tomato and vegetable preserves, to its use in the preparation of sausages such as ‘nduja and spicy sausage, chilli pepper has found many applications in the kitchen.
Campania, in particular, has been able to make the most of dried chilli pepper, not only as a culinary ingredient but also as a symbol of a lively and daring culinary culture. The tradition of drying is often linked to village festivals and fairs, where local products and ancient preservation techniques are celebrated. Even today, dried chilli is widely used in both home kitchens and gourmet restaurants in the region, bringing with it a strong flavour, a fascinating history and a tradition deeply rooted in the Campania region.
Sorrento Peninsula extra virgin olive oil with dried chilli pepper is a unique product that combines the quality of local olive oil with the vibrancy of chilli pepper. Extra virgin olive oil from the Sorrento Peninsula is distinguished by its fruity and slightly spicy flavour, thanks to the cultivation of olive trees in an area characterised by a mild climate and fertile soil, influenced by the proximity of the sea and the surrounding hills.