For those of you who like a bit of kick added to your dishes, our chilli and roasted garlic extra virgin olive oil will do that in spades. Cayenne chilli and garlic are organically grown in the rich volcanic soil in open fields and are harvested in the height of Summer when the chilli turns bright red.

Part of the chilli is salted and placed in barrels with extra virgin olive oil to preserve it. The rest is dried in the hot Sicilian sun. In February, the perfectly preserved chilli meets the oven roasted garlic in the cold extraction process combined with freshly picked olives.

Just before it's all ready, we add a little more chilli and oven roasted garlic for that extra punch. We love it with Asian dishes, grilled meat, drizzled on pizza or to spice up your favourite pasta dish.

Bursting with the flavours of Sicily, our produce is grown by a small producer in the mineral rich soil on the slopes of Europe's most spectacular volcano, Mount Etna. 100% natural!