Extra Virgin Olive Oils with
Peperoncino, Rosemary, Basil

Every year in La Vialla’s oil mill – at olive pressing time – fresh, fragrant, freshly picked Chilli Peppers, Rosemary and Basil are ground together with olives harvested the same day (85% of olives, 15% of herbs for each pressing). Thanks to the cold pressing, the aromatic and phenolic components of the olives blend with those of the fresh herbs, and are intensified.

The 3 oils respect biodynamic principles in which the bio-chemical union of different species “influence” each other. Their qualities (flavour, aroma, antioxidant properties) make them ideal to season, reinforce and finish a great many recipes, from a simple bruschetta to a plate of pasta, to roast or grilled meat, to salads and other raw (or boiled) vegetables. A drop here, a spoonful there, a pinch of imagination and these little (healthy!) works of art will transform many dishes into mouth-watering delights.