EVOO with Smoked Dried Chaabani Fused

Dried red Chaabani peppers were cured in kilns that used olive wood and its smoke to dry them. The peppers were then ground simultaneously with the olives to produce a very concentrated flavor. Crafted in a very small batch of 1000kg of olives and 40kg of smoked, dried red peppers, this mildly spicy oil is beautifully smoky and amazing on grilled prawns, grilled fish, drizzled on hummus, and as an overnight meat filet marinade. Add some Mexican flare to your next chicken or veggie fajiitas!

EVOO with Smoked Dried Chaabani

  • Pineapple White Balsamic, Key Lime White Balsamic, Fig Dark Balsamic and Lemongrass Mint White Balsamic.