Hand-cut chilies in olive oil

The taste varies depending on the variety and can have notes ranging from sweet paprika to earthy, almost chocolate-like nuances. When smelling, a strong, spicy bouquet unfolds, often with a slight fruity undertone.

Botanically speaking, chillies belong to the genus Capsicum, which is part of the nightshade family. These plants are known for their diverse fruit shapes and flavors. Growing chilies requires sunny locations and well-drained soil, with the plants showing a preference for warm climates.

Historically, chili reached Europe in the 16th century through the Spanish and Portuguese explorers who discovered it in South America. In Italy, especially in the southern region, it quickly became an integral part of the local cuisine. Peperoncino, as chili is called in Italy, found its way into numerous traditional dishes and was appreciated for its ability to add depth and heat to dishes.

There is an impressive variety of peperoncini in Italy, including the famous Peperoncino di Calabria and Peperoncino Rosso. The aroma of the Peperoncino Calabrese is characterized by a deep, slightly smoky note, which is often combined with hints of dried fruit and a subtle earthiness. This chilli variety offers a complex range of flavors, from an initial fruity sweetness to a long-lasting, pleasant heat.

Compared to the slightly smoky and deep aroma of Peperoncino Calabrese, Peperoncino Rosso offers a fresher and clearer taste profile. It lacks the smoky and earthy undertones and is often dominated by fruity and sometimes floral notes instead.

The production of our hand-cut peperoncini, preserved in olive oil, begins with the careful selection of the chili variety. We use the Peperoncino Calabrese, which has an average Scoville rating of 30,000 and is therefore pleasantly hot. These chillies are grown in the fields near the factory, where the seedlings are planted from our own seeds in May. Every step, from transplanting to watering, is carried out by hand to ensure an organic and traceable cultivation model. This approach ensures the impeccable quality of our chillies, which are harvested in October when fully ripe and intensely red.

The proximity of the fields to the factory in Naples means that the chillies can be processed directly on the day of harvest. The freshly harvested peperoncini are carefully cleaned by hand and then cut individually and diagonally by hand with great precision. This method is time-consuming - at least one hour is needed per kilogram - but essential to obtain a product with few seeds. This traditional process preserves the full flavor of the chilli peppers without being masked by the intense heat of the seeds.

After cutting, the chillies are collected in a special pot with small holes and tossed to remove any more seeds. The producers then cover them with salt and leave them to rest for around 12 hours. This step removes the natural water from the chillies and also cleans them. This is followed by a short bath in vinegar to achieve the appropriate pH value and ensure preservation for up to 24 months, as this sustainable organic farm does not use any preservatives.

The prepared chillies are now placed in extra virgin olive oil and filled into sterile jars - this step is also carried out entirely by hand. The fruity olive oil combined with the peperoncino calabrese results in a perfect combination of fruity, spicy and velvety-soft. Finally, the jars are pasteurized to guarantee the quality and safety of the product and prevent unwanted bacteria and microorganisms.

The fiery aroma of the peperoncino calabrese, embedded in our extra virgin olive oil, unfolds a harmonious symphony of smoky depth, enriched with nuances of dried fruit and a subtle earthiness. The fruity sweetness of the peperoncino, which gradually develops into a pleasant, lingering spiciness, is complemented by the rich, fruity profile of the olive oil. The consistency of the chilli, delicate yet biting, harmonizes perfectly with the soft, smooth texture of the oil. Together, they create a taste experience that is rounded off by a light tomato note and a subtle bitterness.

When preserving and storing our pickled chilli peppers, it is important to keep them in a cool, dark place. The oil should always cover the chillies completely to protect them from air and bacteria. Opened jars should be kept in the fridge and used within a few weeks to ensure the freshness and quality of the product.

Chilis, especially the Capsicum annuum species, to which many peperoncini belong, are not only known for their spiciness, but also for their health benefits. They contain vitamins such as vitamin C and vitamin A, which strengthen the immune system and have antioxidant properties. They are also rich in minerals such as potassium, which is important for heart health.

The main active ingredient in chillies, capsaicin, has several health-promoting properties. Studies show that capsaicin can stimulate the metabolism and contribute to weight loss. It also has anti-inflammatory properties that can help relieve pain, especially joint pain.

There is also evidence that regular consumption of chilies can reduce the risk of cardiovascular disease. The spiciness of chilies promotes blood circulation and can therefore support heart health. However, chilies should be consumed in moderation, especially by people with sensitive stomachs or known digestive problems.