Spicy Virgin: Calabrian Chili Drizzling Olive Oil
Cold extracted Extra Virgin Olive Oil, never refined. Every lot tasted before it earns the label. Cold-infused with real Calabrian peperoncino.
Made for pizza night. On the pizza the second it leaves the oven, on the eggs, the beans, last night's takeout. Don't be shy.
Tasting notes
Green and grassy first, a clean peppery bite, then the Calabrian chili arrives and builds. It does not burn, it warms.
Fresh oil bites a little. That is the polyphenols, and it is how you know it is young.
How to use it
Pour it on after cooking, not before. Pizza, eggs, beans, last night's takeout.
Heat is what kills the flavour you paid for, so keep this one for finishing.
Ingredients and allergens
Extra virgin olive oil, Calabrian chili.
No declared allergens. 250ml (8.45 fl oz) tin.
Shipping and freshness
Ships from our US warehouse. Free shipping on orders over $35.
Light is what ages olive oil, which is why ours ships in a tin rather than a clear bottle. Keep it away from heat and use it while it is young.
How it's made
The oil is cold extracted from Italian olives. The peperoncino's own essential oils are drawn from real sun-dried chili, then cold infused into the oil. No heat, and nothing synthetic.
Most flavored olive oil on a shelf is refined oil with a manufactured flavoring added to it. Working from the real chili costs more and takes longer. It is the reason you taste chili and olive oil rather than one covering the other.
