{"product_id":"peppery-olive-oil","title":"10 Good Reasons to Buy Our Peppery Olive Oil","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eLumìa, our peppery olive oil, is 100% Italian early-harvest extra virgin olive oil whose pepper comes from the olives alone: walnut husk and red apple on the nose, wild chicory on the palate and a peppery finish in the throat.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003ePeppery olive oil, an extra virgin olive oil that leaves a warming sting at the back of the throat, is prized by people who want an oil they can taste, not just a fat. Lumìa, early harvested in Fall 2025 and cold-extracted in Italy, delivers that finish naturally, with no pepper, chili or flavoring added. Each 500 mL bottle is $55.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e walnut husk and red apple. \u003cstrong\u003ePalate:\u003c\/strong\u003e wild chicory with a peppery finish.\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003e10 Good Reasons to Buy Our Peppery Olive Oil\u003c\/h2\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e1. Naturally Peppery, Never Pepper-Infused\u003c\/h3\u003e\n\u003cp\u003eA pepper-infused oil, an olive oil flavored with peppercorns or chili, gets its heat from an added ingredient. Lumìa contains only extra virgin olive oil: its pepper is a natural attribute of the fruit, extracted from early-harvest olives. Our \u003ca href=\"https:\/\/milantruffle.com\/products\/white-truffle-oil-250ml\"\u003eWhite Truffle Oil\u003c\/a\u003e and \u003ca href=\"https:\/\/milantruffle.com\/products\/black-truffle-oil-250ml\"\u003eBlack Truffle Oil\u003c\/a\u003e are infused, with natural truffle aroma, and are made for finishing; Lumìa is the unflavored oil.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e2. The Sting Has a Scientific Explanation\u003c\/h3\u003e\n\u003cp\u003eOleocanthal, a phenolic compound found in fresh extra virgin olive oil, was identified in \u003ca href=\"https:\/\/www.nature.com\/articles\/437045a\" target=\"_blank\" rel=\"noopener noreferrer\"\u003ea 2005 study in Nature\u003c\/a\u003e as a source of the oil's throat irritation. A \u003ca href=\"https:\/\/pmc.ncbi.nlm.nih.gov\/articles\/PMC3073417\" target=\"_blank\" rel=\"noopener noreferrer\"\u003e2011 study in the Journal of Neuroscience\u003c\/a\u003e traced the sting to a receptor called TRPA1, concentrated at the back of the throat, which is why the pepper is felt there rather than on the tongue. Read more in our article on \u003ca href=\"https:\/\/milantruffle.com\/blogs\/olive-oil\/oleocanthal-in-olive-oil\"\u003eoleocanthal in olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e3. Pungency Is a Recognized Positive Attribute\u003c\/h3\u003e\n\u003cp\u003ePungency, the official sensory term for olive oil's peppery sensation, is listed as a positive attribute, together with fruitiness and bitterness, in the \u003ca href=\"https:\/\/internationaloliveoil.org\/wp-content\/uploads\/2024\/07\/III-2.2.COI-T20-Doc.-15-REV-11-2024_EN.pdf\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eInternational Olive Council's sensory method\u003c\/a\u003e used by trained tasting panels. A peppery finish is not a defect to be smoothed away; it is part of how a fresh extra virgin olive oil is described. Our article on \u003ca href=\"https:\/\/milantruffle.com\/blogs\/milan-world\/why-does-olive-oil-taste-peppery\"\u003ewhy olive oil tastes peppery\u003c\/a\u003e explains it in simple terms.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e4. Pepper Balanced by Fruit\u003c\/h3\u003e\n\u003cp\u003eFruitiness, the aroma of fresh, healthy olives, is what keeps a peppery oil pleasant rather than harsh. Lumìa opens with \u003cstrong\u003ewalnut husk\u003c\/strong\u003e, a green nutty note, and \u003cstrong\u003ered apple\u003c\/strong\u003e, a ripe, rounded fruitiness, before the pepper arrives. Learn to recognize each note in our \u003ca href=\"https:\/\/milantruffle.com\/blogs\/olive-oil\/how-to-taste-olive-oil\"\u003eguide to tasting olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e5. Wild Chicory Bitterness for Rich Foods\u003c\/h3\u003e\n\u003cp\u003eBitterness, a clean vegetal note on the tongue, works with pepper to cut through fat. Lumìa's \u003cstrong\u003ewild chicory\u003c\/strong\u003e bitterness and peppery finish suit steak and grilled meats, aged cheeses, bean soups and bitter greens such as arugula and radicchio. See our \u003ca href=\"https:\/\/milantruffle.com\/products\/olive-oil-for-cooking\"\u003eolive oil for cooking\u003c\/a\u003e and \u003ca href=\"https:\/\/milantruffle.com\/products\/olive-oil-for-salads\"\u003eolive oil for salads\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e6. Early Harvest, Fall 2025\u003c\/h3\u003e\n\u003cp\u003eEarly harvest, the picking of olives while still green, yields less oil but a greener, more bitter and more peppery character. Lumìa comes from the Fall 2025 early harvest; see \u003ca href=\"https:\/\/milantruffle.com\/products\/early-harvest-olive-oil\"\u003ewhy harvest timing shapes Lumìa\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e7. 564 mg\/kg of Polyphenols at Milling\u003c\/h3\u003e\n\u003cp\u003eTotal polyphenols, the family of natural compounds that includes oleocanthal, were measured in Lumìa's 2025 harvest analysis at \u003cstrong\u003e564 mg\/kg\u003c\/strong\u003e at milling. This figure describes the oil at the time of analysis, not its current composition, and it is a total, not a measurement of oleocanthal itself. Tasting alone cannot reveal either number. For more on the figure, see our \u003ca href=\"https:\/\/milantruffle.com\/products\/high-polyphenol-olive-oil\"\u003ehigh polyphenol olive oil\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e8. 0.13% Free Acidity\u003c\/h3\u003e\n\u003cp\u003eFree acidity, the proportion of free fatty acids in olive oil expressed as oleic acid, must not exceed 0.8% for extra virgin olive oil, alongside other chemical and sensory criteria, under the \u003ca href=\"https:\/\/www.internationaloliveoil.org\/olive-world\/olive-oil\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eInternational Olive Council's grades\u003c\/a\u003e. Lumìa's 2025 harvest analysis recorded \u003cstrong\u003e0.13%\u003c\/strong\u003e. Acidity cannot be tasted and is separate from pepper; it is one more verified number behind the bottle.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e9. Made to Be Tasted Raw\u003c\/h3\u003e\n\u003cp\u003eHeat softens aroma and pepper, so a peppery oil shows most when it is used raw: drizzled over a finished plate, poured on bread or tasted from a spoon. See our \u003ca href=\"https:\/\/milantruffle.com\/products\/finishing-olive-oil\"\u003efinishing olive oil\u003c\/a\u003e, and, if you take it by the spoonful, our \u003ca href=\"https:\/\/milantruffle.com\/products\/extra-virgin-olive-oil-for-drinking\"\u003eextra virgin olive oil for drinking\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003e10. 100% Italian, Cold-Extracted, Selected by a Sicilian Family\u003c\/h3\u003e\n\u003cp\u003eCold extraction, a term reserved under \u003ca href=\"https:\/\/eur-lex.europa.eu\/eli\/reg_del\/2022\/2104\/oj\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eEU Delegated Regulation 2022\/2104\u003c\/a\u003e for oils obtained below 27 °C by percolation or centrifugation, describes how Lumìa is made in Italy. It is 100% Italian extra virgin olive oil, selected by a family with olive groves in Palma di Montechiaro and Pozzallo, Sicily.\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003ePeppery vs. Grassy Olive Oil: What's the Difference?\u003c\/h2\u003e\n\u003cp\u003ePeppery olive oil, an extra virgin olive oil that leaves a warming sting at the back of the throat, and grassy olive oil, one with fresh green aromas of cut grass, herbs or tomato leaf, describe two different sensory attributes, not two grades. They often occur together, particularly in early-harvest oils: pepper is felt in the throat and is linked to oleocanthal, while grassiness is smelled. Both can be enjoyed raw, drizzled over finished dishes or used in cooking. Lumìa's documented tasting profile emphasizes walnut husk and red apple on the nose, wild chicory on the palate, and a peppery finish. For more about green, herbaceous aromas, explore our \u003ca href=\"https:\/\/milantruffle.com\/products\/grassy-olive-oil\"\u003egrassy olive oil guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eHow to Use Lumìa Peppery Olive Oil\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTaste it from a spoon:\u003c\/strong\u003e pour a teaspoon, smell it, sip it and breathe in; the pepper arrives a few seconds later at the back of the throat.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteak and grilled meats:\u003c\/strong\u003e slice, salt and finish with a thin raw drizzle just before serving.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBitter greens:\u003c\/strong\u003e dress arugula or radicchio with Lumìa, lemon and shaved aged cheese.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBean soup:\u003c\/strong\u003e add a generous raw drizzle to each bowl of ribollita or pasta e fagioli at the table.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBruschetta:\u003c\/strong\u003e grilled bread rubbed with garlic, salted and soaked with Lumìa; see our \u003ca href=\"https:\/\/milantruffle.com\/products\/olive-oil-for-bread-dipping\"\u003eolive oil for bread dipping\u003c\/a\u003e.\u003c\/li\u003e\n\u003c\/ol\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eQuick Questions About Peppery Olive Oil\u003c\/h2\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhat makes olive oil taste peppery?\u003c\/h3\u003e\n\u003cp\u003ePepperiness in extra virgin olive oil is associated with naturally occurring phenolic compounds, particularly oleocanthal, which stimulates a receptor at the back of the throat. Nothing is added: the pepper comes from the olives.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhy does good olive oil make you cough?\u003c\/h3\u003e\n\u003cp\u003eThe receptor that oleocanthal activates, TRPA1, is concentrated in the throat. A short cough is a common response to a strongly peppery extra virgin olive oil, and tasters often call these oils one-cough or two-cough oils.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eIs peppery olive oil a sign of quality?\u003c\/h3\u003e\n\u003cp\u003ePungency is a positive attribute of extra virgin olive oil under the International Olive Council's sensory method and is often found in fresh, early-harvest oils, but pepperiness alone does not prove quality or grade. A mild extra virgin olive oil can meet the same grade.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eCan you cook with a peppery olive oil?\u003c\/h3\u003e\n\u003cp\u003eYes, at controlled heat, for soffritto, sautés and roasting. Heat softens its aroma and pepper, so its character shows most when it is used raw, added just before serving. See our \u003ca href=\"https:\/\/milantruffle.com\/products\/olive-oil-for-cooking\"\u003eolive oil for cooking\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3 style=\"font-size:16px;line-height:1.4;letter-spacing:normal;text-transform:none;margin:18px 0 8px;\"\u003eWhat foods go with peppery olive oil?\u003c\/h3\u003e\n\u003cp\u003eSteak and grilled meats, aged cheeses, bitter greens such as arugula and radicchio, bean soups and bruschetta. Its bitterness and pepper balance rich, hearty foods.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHave another question? Write to info@milantruffle.com.\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"@id\":\"https:\/\/milantruffle.com\/products\/peppery-olive-oil#faq\",\"inLanguage\":\"en-US\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"What makes olive oil taste peppery?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pepperiness in extra virgin olive oil is associated with naturally occurring phenolic compounds, particularly oleocanthal, which stimulates a receptor at the back of the throat. Nothing is added: the pepper comes from the olives.\"}},{\"@type\":\"Question\",\"name\":\"Why does good olive oil make you cough?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The receptor that oleocanthal activates, TRPA1, is concentrated in the throat. A short cough is a common response to a strongly peppery extra virgin olive oil, and tasters often call these oils one-cough or two-cough oils.\"}},{\"@type\":\"Question\",\"name\":\"Is peppery olive oil a sign of quality?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Pungency is a positive attribute of extra virgin olive oil under the International Olive Council's sensory method and is often found in fresh, early-harvest oils, but pepperiness alone does not prove quality or grade. A mild extra virgin olive oil can meet the same grade.\"}},{\"@type\":\"Question\",\"name\":\"Can you cook with a peppery olive oil?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, at controlled heat, for soffritto, sautés and roasting. Heat softens its aroma and pepper, so its character shows most when it is used raw, added just before serving. See our olive oil for cooking.\"}},{\"@type\":\"Question\",\"name\":\"What foods go with peppery olive oil?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Steak and grilled meats, aged cheeses, bitter greens such as arugula and radicchio, bean soups and bruschetta. Its bitterness and pepper balance rich, hearty foods.\"}}]}\u003c\/script\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2 style=\"font-size:20px;line-height:1.3;letter-spacing:normal;text-transform:none;margin:24px 0 16px;\"\u003eBuy Lumìa Peppery Olive Oil\u003c\/h2\u003e\n\u003cp\u003eLumìa, 500 mL of early harvest, 100% Italian extra virgin olive oil, is $55. Choose your quantity and add it to your cart. To keep the pepper, store the bottle closed, away from light and heat; our guide to \u003ca href=\"https:\/\/milantruffle.com\/blogs\/olive-oil\/how-to-store-olive-oil\"\u003estoring olive oil\u003c\/a\u003e explains why. For complete specifications and customer reviews, visit our \u003ca href=\"https:\/\/milantruffle.com\/products\/100-italian-extra-virgin-olive-oil\"\u003eoriginal Lumìa Extra Virgin Olive Oil product page\u003c\/a\u003e.\u003c\/p\u003e","brand":"Milan Truffle","offers":[{"title":"Default Title","offer_id":67732507394211,"sku":"OJ-XAJV-4D5M","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0747\/6343\/6195\/files\/milan-truffle-lumia-extra-virgin-olive-oil-500ml-splash.png?v=1788555151","url":"https:\/\/milantruffle.com\/products\/peppery-olive-oil","provider":"Milan Truffle","version":"1.0","type":"link"}