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Sicilian extra virgin olive oil pressed together with fresh red chillies for a clean, warming heat that builds gradually rather than overwhelming the palate. The chilli flavour comes through alongside the olive oil's natural fruitiness, not on top of it.
How to use it: A pizza essential — finish a Margherita or salami pizza with a swirl straight from the oven. It's equally good over pasta arrabbiata or aglio e olio, drizzled on grilled prawns, roast cauliflower, or stirred through a tomato bruschetta topping. Great for anyone who likes a kick without reaching for a hot sauce bottle.
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