This spicy EVOO is made by crushing 12 pounds of fresh, whole ripe cayenne chilies for each gallon olive oil. They are fused together for two hours before decanting and filtering.
Cayenne Chili oil adds a splash of heat to almost any type of cuisine. Use this oil in Asian stir fry dishes, fried rice, or sauté with garlic and sea salt to make a spicy glaze for edamame. Great in chili, tacos, spicy aioli, or anything you want to kick up the ‘heat’ in.
Pairs well with cumin, coriander, chocolate, roasted veggies, rice, Mexican, Indian, Sichuan, and North African dishes. Chicken, fish, and lamb too!
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