Most chilli oils are made by simply adding flavourings, extracts or essences into finished olive oil. We do things differently. Instead of flavouring the oil afterwards, we crush fresh Calabrian chillies whole with the olives during pressing. The flavour becomes part of the oil from the very beginning, rather than something added afterwards. Fresh ingredients. No extracts. No shortcuts. It's slower, messier and far more ingredient-led. But we think it tastes better that way.