Habanero Olive Oil

The spicy flavor of our Habanero Olive Oil is great for marinating steaks or brushing on grilled chicken, pork & fish/seafood. Drizzle over grilled/roasted vegetables or pizza for a spicy meal!  Give steamed rice a kick! Excellent as a dipping oil for artisan breads or as a finishing oil for soups or pasta.

Alfoos Mango Balsamic, Black Cherry balsamic, Fig balsamic, Cinnamon Pear Dark Balsamic, Gravenstein Apple balsamic, Strawberry balsamic, Raspberry balsamic, Blueberry balsamic, Chocolate balsamic, Espresso balsamic, Blackberry Ginger balsamic, Pomegranate balsamic, Maple balsamic, Vanilla balsamic, Honey Ginger balsamic, Sicilian Lemon balsamic, Peach balsamic, Cranberry Pear, Mango balsamic, Pineapple balsamic, Coconut balsamic.

Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Fish, Seafood

Leafy greens, sauteed/roasted/grilled vegetables, fruits (pineapple).

Combine 2 parts Habanero Olive Oil with 1 part balsamic vinegar. 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 Habanero Olive Oil with equal parts balsamic vinegar. 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 and fresh seafood, we recommend rubbing the Habanero 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 Chipotle Olive Oil and balsamic and use to drizzle over the finished product.

Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product.

Using our Habanero Olive Oil is super simple and if you can use a tablespoon, which we know you can, then you can master any application.  Please keep in mind; flavors are fairly flexible across recipes.  For example, if a recipe calls for Habanero Olive Oil and you only have Harissa Olive Oil we’d say go for it.  Most importantly, experiment and have fun!

A personal favorite, this steak will present with a beautiful caramelization on the outer crust while maintaining a gorgeous medium-rare color inside. The best way to grill steak is on a HOT and SEASONED rack – so be sure to heat your grill in advance as well as season your grate with oil on a rag. Pair steak with grilled asparagus marinated in lemon juice and your favorite EVOO, and a hand-crafted starch; you will win hearts with this flavor profile.