We've been excitedly waiting for this moment...our Mount Zero Chilli Pressed Extra Virgin Olive Oil is here!
Unlike many chilli oils which use heat to aid the infusion process, our Chilli Pressed EVOO is made in the traditional Italian 'Agrumato' style, where whole chillies and olives are cold-pressed together. This results in an oil with a beautiful burnished orange hue, along with fresh and crunchy capsicum-like flavours as well as a warming heat that builds slowly. It pairs wonderfully with pasta, grilled seafood, dressings, pizzas and just about anything else!
Silver Medal, Australian International Olive Awards
The Australian International Olive Awards (AIOA) is one of the most comprehensive olive oil and table olive competitions in the world. Its aim is to professionally judge extra virgin olive oil, flavoured olive oils and table olives from around the globe, uncover those with the highest quality and flavour and then award them medals and trophies in recognition of excellence.
Being our first crack at producing a chilli agrumato EVOO, we were thrilled to hear that the AIOA judges had awarded us a Silver Medal! Here's what the judges had to say about it:
"Fresh fragrant capsicum nose with green chilli, red capsicum and paprika. Very enticing. The flavour and heat are mild with red capsicum notes. Clean mouthfeel with a delicate and mild chilli-warm finish that lingers. A great beginner's chilli oil."
Our Premium Promise All Mount Zero Olive Oil is cold-pressed (room temperature) just hours after harvest to maintain premium quality. Similarly, our 100% Australian olive oils come from the first pressing of the olives which is what the term 'extra virgin' refers to.
Chemistry / Nutrition:
- Total Biophenols; 215 parts per million. Biophenols are the antioxidants that give extra virgin olive oil its great flavour (pepperiness & bitterness) and incredible health properties. Typical oils range between 120 ppm and 350 pmm.
- Free Fatty Acid (FFA); 0.28%. To be considered extra virgin olive oil the oil must have a free acidity, expressed as free oleic acid, of no more than 0.8 grams per 100 grams and no sensory defects. In a sense, the FFA level indicates the fruit’s condition at the time the oil was extracted. It's essentially a freshness quotient.