Dried red Chaabani peppers were dried in kilns that used olive wood and its smoke to dry them. The dried peppers were ground simultaneously with the olives to produce a very concentrated flavor. Crafted in a very small batch of 1000kg of olives and 40kg of smoked, dried red peppers, this mildly spicy oil is beautifully smoky and amazing on grilled prawns, grilled fish, drizzled on hummus, and as an overnight meat filet marinade.
Notes: reasonable smoke flavor with an intense throat pepper burn
Twist: Amazing when paired with Pineapple Balsamic, Fig Balsamic and Lemongrass Mint Balsamic.
This late fall to early winter truffle is made using the tea method. This closely guarded proprietary process of steeping ripe truffles for extended periods of time in olive oil...
Luckily for us Tunisian Blood Oranges ripen at the exact time as their olives (Chetoui and Chemlali variety). We have them pressed together to obtain this beautiful citrus olive oil....
From the Barbary coast of North Africa and made in our Importer's own mill, this Tunisia Baklouti pepper is rare and unique to this region. Our Importer is the only...