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Some heat comes from an ingredient added after the fact. Ours doesn't.
Our Baklouti Green Chili Olive Oil gets its kick the same way it always has: whole green Baklouti chilies, crushed right alongside the olives at the mill. No infusion, no extract added after pressing — the heat is pressed into the oil itself, the same way the flavor of any other single-varietal EVOO comes from the olives that made it.
Why crush the chilies with the olives?
This is the traditional agrumato-style method — the same approach used for citrus-infused oils like lemon or blood orange, just applied to chilies instead of fruit. Whole Baklouti peppers go into the crusher in the same pass as the olives, so their oils, capsaicin, and flavor compounds get pressed out and emulsified directly into the olive oil. The result is a genuinely balanced heat: green, vegetal, and building slowly, rather than the sharp, one-note burn you get from a flavoring added after pressing.
More FAQ ->
Why crush the chilies with the olives?
This is the traditional agrumato-style method — the same approach used for citrus-infused oils like lemon or blood orange, just applied to chilies instead of fruit. Whole Baklouti peppers go into the crusher in the same pass as the olives, so their oils, capsaicin, and flavor compounds get pressed out and emulsified directly into the olive oil. The result is a genuinely balanced heat: green, vegetal, and building slowly, rather than the sharp, one-note burn you get from a flavoring added after pressing.
What that means in the bottle
- Real heat, real flavor. The chili flavor and the olive oil flavor develop together, not as two separate layers.
- No shortcuts. Nothing is added post-press. What you taste is what went through the mill.
- Versatile in the kitchen. Finish it over grilled vegetables, stir it into hummus, drizzle it over eggs, or use it anywhere you'd reach for a chili oil with more depth.
Ready to try it? Shop Baklouti Green Chili Olive Oil.
FAQs
What makes Baklouti Green Chili Olive Oil spicy?
Whole green Baklouti chilies are crushed together with the olives at the mill, the same way other specialty oils are made — nothing is added after pressing. The heat comes from the chilies themselves, pressed directly into the oil alongside the olive flavor.
How hot is Baklouti Green Chili Olive Oil?
It's a building, vegetal heat rather than a sharp burn — closer to a fresh jalapeño than a habanero. It warms gradually on the palate instead of hitting all at once, so it works as an everyday finishing oil rather than an occasional hot sauce substitute.
How is Baklouti different from a chili-infused oil?
Most infused oils add chili extract or flavoring after the oil is already pressed. Baklouti is crushed — whole chilies go through the mill in the same pass as the olives, so the heat and the olive oil are pressed together rather than blended afterward.
What foods pair well with Baklouti Green Chili Olive Oil?
It's especially good finished over grilled vegetables, eggs, hummus, tacos, or roasted meats. It also works well stirred into marinades or dressings anywhere you'd want a chili oil with more depth than a one-note hot sauce.
How should I store Baklouti Green Chili Olive Oil?
Store it in a cool, dark place away from direct heat and light, tightly sealed after each use, the same as any of our extra virgin olive oils.
Is Baklouti Green Chili Olive Oil certified?
Yes — it carries the same UP (Unfiltered/Ultra Premium) Certification standard as the rest of our EVOO lineup.
