Natural Essence – Flaminio flavour infused extra-virgin olive oil with chilli pepper

Just Flaminio Delicato (Delicate) extra-virgin olive oil and natural chilli pepper extracts from the plant  Caspicum annuum L.

With no added chemical ingredients and without using substances composed of or derived from Genetically Modified Organisms.

A high-quality flavour infused olive oil can not use a poor-quality extra-virgin olive oil as its base!  We chose our selection of Flaminio Delicato (Delicate) extra-virgin olive oil, the most delicate, in order not to mask the flavour of the chilli pepper too much.

PAIRINGS: excellent on grilled meats and vegetables, pasta and legume soups. Use it to give a distinctive flavour to pizza.

We recommend not heating it too much to keep its aroma intact.

INGREDIENTS: Flaminio Delicato (Delicate) extra-virgin olive oil, natural chilli pepper extract (1%).


Amongst the various pieces of information that must be on the label is the list of ingredients in descending order by weight with the indication of the percentage and, if present, specifying the composition of each of the “utilised ingredients”, or rather those things that have a variety of ingredients within them.

In the case of extra-virgin olive oil there is only one ingredient, extra-virgin olive oil, but in the case of flavour infused oils the need to add an aroma is intrinsic.

The law specifically indicates what must information must be included on the label.

As an example, we provide the information that may be found on the label of an olive oil infused with chilli pepper.

  1. Natural chilli pepper aroma” when 95% of the aromas are extracted from the fruit.
  2. Natural chilli pepper aroma with other natural aromas”: when the proportion of the natural aroma extracted from the chilli pepper is less than 95% and is mixed with others, but the flavour of the aroma is still that of chilli pepper.
  3. Natural aroma” is the wording that is used when the flavour of the chilli pepper is obtained from a mixture of natural components that do not include chilli pepper, or when the mix of natural aromas does not have a particular organoleptic connotation and therefore the final natural aroma cannot be classified in the two preceding definitions 1) and 2).
  4. Aromas” is the word that we find on most food products because it includes all natural-identical aromas (equal to natural ones but “built” in the lab) and artificial ones (built in the lab sometimes even using molecules that do not exist in nature).