Jalapeno Olive Oil

Fresh whole Jalapeno chiles are crushed with organic olives to produce this award-winning spicy fused oil.  Perfect flavor to add mild heat to salsas, dips, hummus, veggies, eggs, marinades, grilled food and tacos!

Pairs with Raspberry Balsamic, Fig Balsamic, Black Cherry Balsamic, Suyo Cucumber Balsamic and Pomegrante-Quince Balsamic.

Beef, Pork, Poultry, Fish, Seafood

Potatoes, Peppers, Squash, Carrots

Mixed drinks (Bloody Marys and Red Beer), Guacamole, Cheese, Fruit, Salsa, Cerviche

Combine 2 parts Olive Oil with 1 part White Balsamic.  Whisk together and serve.  To emulsify dab in a small amount of Dijon mustard or light mayo and continue whisking.  Oil and balsamic will become creamy in appearance.  Refrigerate remaining amount for up to 3 days.

Combine equal parts Balsamic with equal parts Jalapeno Olive Oil. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours.

Note: For Fish, Seafood (catches from the water) we recommend rubbing the Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein.  Instead, combine Olive Oil and Jalapeño Balsamic and use to drizzle over the finished product.

Using our Jalapeño Olive Oil is super simple and if you can use a tablespoon, which we know you can, then you can master any application.  In any dish or recipe where you would like mild heat, Jalapeno Olive Oil is a good choice.vvPlease keep in mind; flavors are fairly flexible across recipes. Most importantly, experiment and have fun!