Oh My! After all, this is Arizona my friends. Hotter than a mid-August day in Havasu. Our Red Cayenne Fused Olive Oil is created exclusively in our organic mill in Tunisia. The process involves the crushing of over 12 pounds of chilies for every gallon of our best organic EVOO. The process involves two laborious hours of fusion before decanting and filtration. The result is a red oil with a heat and flavor profile that are perfect for the bold of us on Seafood, Steaks, Roasts, Lamb Game, Chicken and more. I paired it recently with our Maple Balsamic Vinegar and was extremely impressed.
This is a HOUSE FAVORITE! Our Italian friends are famed for their love of the Blood Orange, The full bodied sweetness is a staple in many traditional Mediterranean dishes adding special notes to pastas, red sauces and in salads. Do not however limit it that as you’d be missing out on the tang when added to baking cookies, cakes and brownies (OMG in brownies!). As a salad dressing, mix with our outrageous Cranberry Pear White Balsamic Vinegar or pour over Green Peas or Italian Broad Beans instead of butter. Paired with Dark Chocolate Balsamic Vinegar…Ridiculous!
Young, early harvest, Tunisian green lemons are picked at THE moment of highest aroma and flavor, then crushed with very green olives. The resultant concentrated pungent fusion is powerful and worldly unique. Ideal for fish or fowl, salads, veggies and more. Pair with our Peach White Balsamic Vinegar for a stellar marinade for Ahi, Salmon, Scallops and particularly for them Shrimp headed for the Barbee. Grilled Fruit…oh yes!
Our Agurmato (Fused) Lemon olive oil is produced by pressing whole, fresh lemons together with late harvest olives at the time of crush. Its light, citrusy flavor is perfect for sauteing shrimp or scallops. Try drizzled over a salad or for added flavor when finishing chicken or fish.
This is THE Star! Literally we are the only company in the world producing this wild oil. From the Famed Barbary Coast of North Africa (ask a Marine), delightful with a tremendous nose up front and a very satisfying sting at the end. Fragrant is almost not enough to describe. The process requires more than 1.5 pounds of fresh whole organic green Baklouti chilies to every pound of olives and then crushed and fused in our malaxers on site in Tunisia. What it does with Salsas is quite, quite nice but on my morning eggs and in particular our Huevos Rancheros…stellar!