Fresh chillies and garlic are pressed together with olives to create this delicate chilli and garlic flavoured olive oil. This method is traditionally known in Italy as “agrumato” oil.
Perfect drizzled over broccoli, italian inspired vegetable dishes including pasta or verdura (meaning vegetables) usually made with garlic, tomato paste, water, salt and green seasonal vegetables. I enjoy it drizzled over soups, salads and roasted cauliflower.
Many oils are infused with the essence of the fruit after the olive has been pressed. We cold press the chilli, garlic and olives together creating the most authentic flavours.