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Chili – special olive oil

On our farm, we grow peppers the likes of which we usually only find in South America or Asia. These plants thrive in the Alentejo climate. For healthy growth, they primarily need sufficient water, nutrients, and plenty of sunshine. Mild nights, the tropically humid morning air, and the reliable sunshine during the day are all beneficial. They feel very much at home in their new environment.

Tasting Notes

Anyone can make it spicy… we can too; but with flavour. These fiery spiced peppers also have fruity, bell pepper-like notes, which combine with the olives and their olive oil aromas when processed together.

What makes it special

Did you know? The fiery red chili peppers contain most of their heat in the core, which is also ground along with the peppers, as we only use whole peppers.

It’s also true that a lot of manual work goes into this oil. The hot peppers are picked individually when they have reached full ripeness. After harvesting, the chilies are first washed and then milled together with the olives handful by handful.

Although the olive oil no longer contains any chili pulp due to centrifugation, it has a clearly visible red colour.

How to use it

Try the heat test! Taste it yourself, ideally with a piece of white bread. Then adjust the amount to your taste.

It goes well with couscous, grilled or roasted dishes of all kinds, and as an addition to spicy soups and stews.

Need some inspiration?

 

  • Roasted vegetables get a kick when brushed with chili-infused olive oil.

 

Available in a 100ml bottle.

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