Cosa c'e dentro (what's inside)

Our olio di peperoncino is made of two things only:

Cold-pressed extra-virgin olive oil bottled in Tuscany. Tuscan oils are more pungent and peppery than oils from other Italian regions because the olives are picked earlier, when the fruit is still a mix of green and purple. This results in a more assertive oil.

Peperoncino rosso Pugliese, grown in Italy’s southern boot where it thrives in fertile soil and a dry climate. Hot weather = hot peppers, right? 

Scoville heat scale 25,000 - 40,000