For this Condimento al Peperoncino, the olives are pressed directly together with organic chilli, which is purchased locally from a spice farmer. The result is a savoury oil with a hint of bitterness and spiciness.
Excellent over pizza, pasta and for anything that needs a little fruity spiciness.
The Fop family’s farm is located in the Pisan Hills in Tuscany, just a few minutes’ drive from Cecina. It consists of 20 hectares of cultivated land, olive trees and woods surrounding an old farmhouse that once housed a monastery and has now been renovated for guests.
The Fop family, originally from an industrial background, has become entrepreneurs in organic farming and hospitality under the slogan of green building and environmental sustainability.
The olive trees are cared for and protected from insects and pests in a natural way. The olives are stored for a maximum of 4 hours after harvesting and pressed the same day in the in-house mill. A two-stage MORI-TEM mill without the use of water makes it possible to preserve all the ingredients of the oil.
Thanks to their commitment and attention to the ancient knowledge of the land, they have already won their first international awards in just a few years.
