Smoked Chaabani Chili Pepper Infused Olive Oil

18 Year-Aged Balsamic, 12 Year-Aged Balsamic, Dark Chocolate Balsamic, Espresso Dark Balsamic, Sicilian Lemon White Balsamic, Coconut White Balsamic, Apricot White Balsamic, Key Lime White Balsamic, Peach White Balsamic.

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

All sauteed, roasted & grilled vegetables

Pimento Cheese, Salsa, Bread dipping, Soups….

Combine 2 parts Smoked Chaabani 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 Smoked Chaabani 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 Smoked Chaabani 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 Smoked Chaabani 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 Smoked Chaabani 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 Smoked Chaabani Olive Oil and you only have Chipotle Olive Oil, we’d say go for it.  Most importantly, experiment and have fun!

SMOKED CHAABANI OLIVE OIL NUTRITIONAL INFORMATION