Red Hot Pepper Extra Virgin Olive Oil - 250 ml
Regular price$19.95
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Whole fresh Turkish red hot peppers co-pressed with Yamalak Sarisi olives. Clean, natural heat that builds slowly. No extracts or dried flakes.
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This is not your average chili oil. Not even close.
Most spicy olive oils steep dried pepper flakes or inject capsaicin extracts after pressing. We do the opposite. We co-press whole fresh red hot peppers from local Turkish producers together with our Yamalak Sarisi olives in a single cold press. That captures everything: the heat, the smoky sweetness, the fruity depth, the earthy complexity. The difference? The heat builds slowly and evenly rather than hitting sharp and fading. The pepper's natural smokiness balances the warmth beautifully. This is heat with depth and genuine flavor - not just fire. The distinctive orange color comes naturally from the peppers. Finish a pizza right out of the oven. Stir into hummus. Drizzle over a fried egg on sourdough toast. On game day, toss it with roasted wings for a Mediterranean take on hot sauce. |
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| Tasting Notes | Slow-building pepper heat. Smoky undertones. Earthy complexity with subtle sweetness. Rich, herbaceous olive oil finish. |
| Best Paired With | Pizza, pasta arrabbiata, grilled meats (steak, lamb, chicken), fried eggs, scrambled eggs, tacos, burritos, soups, stews, stir-fry, shakshuka, hummus, avocado toast, bruschetta, caprese salad, chicken wings, and BBQ platters. |
| Culinary Tip | On pizza right out of the oven - that is where this oil lives. The slow-building heat elevates a simple margherita into something special. Also brilliant drizzled over a fried egg on sourdough toast. |
| Health Benefits |
Red hot peppers are rich in Vitamin C and beta-carotene. Capsaicin, responsible for the heat, has been studied for metabolism-supporting properties. Combined with the polyphenols and Vitamin E in cold pressed extra virgin olive oil, this blend delivers flavor and nutritional value.*
* Daily olive oil consumption should be discussed with your doctor. |