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. Amazing when paired with Pineapple Balsamic, Fig Balsamic and Lemongrass Mint
Balsamic. The results are incredible.
Smoked Chaabani Pepper Fused Olive Oil
Dried red Chaabani peppers were dried in kilns that used olive wood and its smoke to dry them. The dried peppers were ground simultaneously with the olives to produce a very concentrated flavor.
Agrumato (Fused) vs. Infused
is a technique used in the oil extraction process. In this process, the olives and fruit are pressed in the same barrel and all of the oil, including the extra virgin olive oil as well as the essential oils from the fruit are extracted. This method produces a high quality flavored olive oil in a one step process. Infusion
is a technique used after the oil extraction process. The olives are pressed alone and an Ultra Premium
extra virgin olive oil is extracted. Then, an all natural extract is added to produce the flavored oil in a two step process. This process is favorable when using flavors of an easily perishable item such as basil or chipotle.
extra virgin olive oil, all natural Chaabani peppers