Peperoncino – Chili Infused Olive Oil

In Mediterranean cooking, olive oil and chili peppers have long been combined to add warmth and depth to everyday dishes. This condiment follows that tradition by bringing together extra virgin olive oil and peperoncino.

During production, the chili peppers are incorporated directly into the process so their natural aromatic compounds can integrate with the olive oil. This method creates a balanced condiment where the fruitiness of the olives and the gentle heat of the chili complement each other.

The result is a versatile oil that adds character to simple dishes such as pasta, pizza, grilled vegetables, or seafood.

On the palate, the oil opens with the smooth fruitiness of extra virgin olive oil, followed by a gradually developing chili warmth that lingers pleasantly without overpowering the dish.

Pairing:

Ideal with pizza, pasta, grilled vegetables, roasted potatoes, seafood, soups, and meat dishes. A few drops also enhance simple dishes such as bruschetta or tomato salads.

In the northern part of Lazio, close to the border with Tuscany, lies Canino — a small town surrounded by olive groves and shaped by the ancient volcanic landscape of the Viterbo area. This is the home of Il Vulcino, an organic farm where agriculture, gastronomy and music come together in a particularly personal way. The estate is located near the natural monument of Lago di Vulci and Torre Crognola, in a landscape deeply connected to the Etruscan history of this part of Italy.

At the heart of Il Vulcino is Eugénie , a classical musician and sommelier. Together with her husband Silviu and a young team, she has given new life to an old agricultural property, with particular attention to its centuries-old olive groves and to organic farming. Her background in music is more than just part of the family story: it has become one of the defining elements of the estate itself. The olive trees are accompanied by the music of composers such as Mozart and Bach!

The local protagonist is Caninese, an olive variety deeply rooted in this corner of Lazio. Il Vulcino works with Caninese both on its own and together with varieties such as Frantoio. Its Saecula oil, produced from old olive groves, is centred on Caninese and expresses the more powerful side of the variety, with intense green aromas, notes reminiscent of artichoke and leafy vegetables, and a pronounced bitterness and peppery finish. Principe, the estate’s traditional blend of Caninese and Frantoio, has a somewhat more rounded character, combining fresh vegetal notes with aromatic herbs and almond.

The farm works organically and produces considerably more than olive oil. Black garlic, almonds, grains, asparagus and fruit are also part of its agricultural world, reflecting an approach based on biodiversity rather than a single crop.

Over the years, the oils have gained recognition well beyond Lazio. Slow Food awarded Il Vulcino's oils its Grande Olio distinction in its 2021 guide, while Gambero Rosso included Principe Bio among Lazio's Tre Foglie oils in 2022. The estate also reports gold awards in New York, Tokyo and Amsterdam in 2022, while both Saecula and Principe have been selected by the specialist publication Merum.

To learn more about the philosophy of Vulcino read our journal feature:

Vulcino - When Land Shapes Flavor: Vulcino, Volcanic Soil and Olive Oil