Red Chaabani peppers are dried in kilns that used olive wood and its smoke to dry them. The dried peppers are ground with the olives to produce a very concentrated flavor. Crafted in very small batches, this mildly spicy oil is beautifully smoky and amazing on grilled prawns, grilled fish, drizzled on hummus, and as an overnight steak marinade. The results are incredible!
Pairing Suggestions: Sicilian Lemon Balsamic, Neapolitan Herb Balsamic, Pineapple Balsamic, Fig Balsamic, Lemongrass Mint Balsamic