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.

Vulcino was born from the vision of Eugénie and Silvio Grigolini, who fell in love with the unspoiled landscape of Canino in northern Latium. Eugénie, a classical musician and sommelier, infused the estate with artistic sensibility and a deep respect for nature. Their 15 ha of organic olive groves thrive on volcanic soils rich in minerals, producing two oils — the monocultivar Saecula (Caninese) and a blend — both characterized by their purity, sustainability, and emotional resonance.

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

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