Get ready to enhance any cold or hot dish and bring the taste and aroma of Italian cuisine to your table. Open your pantry to these intensely aromatic flavoured oils.
True ambassadors of authentic Mediterranean cuisine, these flavoured oils will add irresistible goodness to your recipes. A simple, natural taste obtained by cold-pressing 100% Italian extra-virgin olive oil with fresh vegetables. Each of these oils is a symphony of the flavours, colours and nutritional characteristics of the vegetable in it. Cold extraction eliminates the need to add any chemical flavourings, additives, and colorants that characterize most products on the market. Flavoured oils perfectly marry high quality extra-virgin Italian olive oil – from carefully selected olives – with the best vegetables and fruits of Italian agricultural tradition.
Entice your palate with red garlic from Nubia, unmistakable Sicilian chili peppers, oregano from Agrigento, highly aromatic Syracuse lemon or the intense aroma of Italian rosemary.
Sicilian Chili Pepper and Extra-Virgin Olive Oil
A condiment made with Italian extra-virgin olive oil cold-pressed with Sicilian chili pepper, rich in Vitamin E, which acts as a powerful antioxidant against free radicals, and stimulates the cardiovascular system. Its pleasantly piquant taste enriches any hot or cold entrée. It is unbeatable for pasta, pizza, legumes, bruschetta, sauces, and great for meat stews, fish, cooked or grilled vegetables.
Nubia red garlic and Extra-Virgin Olive Oil
A condiment made with Italian extra-virgin olive oil cold-pressed with Nubia red garlic, a variety typical of a small district in province of Trapani and a chapter of Slow Food, which protects rare products of excellence at risk of extinction. Nubia red garlic excels by its particularly intense taste that derives from a high content of allicin, a substance responsible for the medicinal properties of garlic, which is known as a powerful natural antibiotic. It is perfect for first courses, tomato-based sauces, meat and stews. Excellent for fish, bean soups, sautéed, au gratin and grilled vegetables
Nubia Red Garlic, Sicilian Chili Peppers and Extra-Virgin Olive Oil
The decisive flavour of Nubia garlic, pungency of the chilies and the best Italian extra-virgin olive oil made this condiment a typical and indispensable ingredient of Italian cuisine. It is rich in vitamin E, a prized antioxidant that combats free radicals, as well as capsaicin, which benefits the digestive and cardiovascular system, and allicin, known as a natural antibiotic. This condiment is ideal for first courses, tomato-based sauces, meat and stews. Also perfect for fish, legume soups, sautéed and grilled vegetables.
Sicilian Lemon and Extra-Virgin Olive Oil
This condiment is made by pressing the best Italian extra-virgin olive oil with lemon, which gives it a particularly delicate taste that recalls the flavours and aromas typical of citrus. It is rich in vitamin E, a powerful antioxidant that combats free radicals, and made with lemons from the Syracuse area, which are highly fragrant and rich in essential oils. The resulting citrusy flavour of this condiment makes it ideal for dressing salads, vegetables, carpaccio, bresaola or shell fish and excellent for meats and grilled fish.
Sicilian Oregano and Extra-Virgin Olive Oil
This oil is made by cold-pressing Italian extra-virgin olive oil and oregano from Agrigento. Intensely fragrant and rich in essential oils, oregano is among the most widely used aromatic herbs in Italian cuisine. Oregano also has several medicinal properties. It contains phenols, vitamins and mineral salts such as iron, potassium, calcium and manganese, which make it an effective natural remedy and health supplement. By its full aroma, this condiment greatly enhances tomato sauces, fresh seasonal salads, and Caprese salads. It is excellent on pizza, focaccia and cooked vegetables. It can also be used to flavour cheese, or to preserve vegetables in oil.
Italian Rosemary and Extra-Virgin Olive Oil
The best Italian extra-virgin olive oil from carefully selected olives and rosemary, the grand classic of Mediterranean cuisine, picked from Italian cultivars. Cold pressed together, they result in highly aromatic oil that fully releases its scent in the cooking process. The beneficial properties of rosemary mostly derive from the active compounds in its essential oil, which also give it its intense, characteristic aroma. It can be used to enhance the flavour and taste of an endless variety of food and dishes: roasted and grilled meats and fish, breads and focaccia, potato dishes. It is also an excellent seasoning for legume soups and vegetable broths.