Al Frantoio di Aldo Armato Chili Pepper Extra Virgin Olive Oil is produced in Liguria on the Italian Riviera using Taggiasca olives, one of Italy’s most prized olive varieties. Taggiasca olives are known for producing delicate, buttery, and slightly sweet olive oils with very low bitterness, making them an ideal base for infused oils.
This olive oil is cold-pressed using traditional stone mill methods in the Armato family’s frantoio in the hills above Alassio. Chili peppers are then infused into the oil, creating a balanced spicy olive oil where the heat complements the oil rather than overpowering it. Because Taggiasca olive oil is naturally smooth and mild, the result is a warm, elegant chili oil with a gentle, lingering spice.
The flavor profile is smooth and buttery at first, followed by light herbal and almond notes from the Taggiasca olives, and finishing with a warm chili heat that builds slowly without being overly aggressive.
Flavor notes:
• Buttery and smooth
• Mild olive fruit
• Almond and herb notes
• Gentle chili heat
• Warm, balanced spicy finish
Best uses:
• Pizza
• Pasta
• Roasted vegetables
• Grilled meats
• Shrimp and seafood
• Eggs
• Soups and stews
• Beans and lentils
• Bruschetta
• Drizzling over focaccia
• Finishing oil for spicy dishes
This is more of a finishing oil than a cooking oil, as heat can reduce the aroma of the chili infusion. It’s best added after cooking or just before serving to bring warmth, spice, and depth to dishes.