Cayenne Chili Olive Oil

Cayenne Chili Olive Oil

  • $ 15.50


Made with 12 pounds of fresh Cayenne peppers picked red and hot, crushed with fresh, certified organic early harvest Chetoui olives using 100% mechanical cold extraction methods. This fused cayenne pepper oil is hot but it's also complex with the flavor of fresh peppers. Its lovely color is indicative of the extreme amount of whole, fresh peppers we picked and crushed with the olives. Use as a condiment to kick up your potatoes, roasted vegetables, in marinades and dipping sauces. Great with couscous, seafood, salsa, roasted lamb, chicken and barbeque

CAUTION: EXTREMELY HOT

Suggested Pairings: Oregano White Balsamic, Serrano Honey Vinegar, Pomegranate Dark Balsamic, Honey Ginger White Balsamic

Recipes:Caramelized Onion & Roasted Red Pepper Jam (as in picture)

Rachel's Caramelized Onion & Roasted Red Pepper Jam 
1 large yellow onion thinly sliced (about a cup packed)
1 large red pepper - roasted, seeded, peeled, and finely chopped 
2 tablespoons + 2 tablespoons UP Certified Oro Bailen Arebequina
1 tablespoon (+/- to taste) Cayenne (Fused) Agrumato Olive Oil 
1 teaspoon sea salt or kosher salt - to taste
fresh ground pepper to taste 
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of Oro Bailen Arbequina over medium heat.  Add the onion and season with salt.  Sweat down the onions gently until the slowly become caramelized.  This will take about 20 minutes with constant stirring.  The goal here is to slowly bring out the sweet, complex flavor of golden caramelized onions without actually charring them.  Charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, ground black pepper, and continue stirring and cooking.  Add the hot pepper-onion mixture to the bowl of a food processor along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, along with two additional tablespoons of Oro Bailen Arbequina.  Process to desired consistency - or like a smooth paste. Adjust seasoning with additional salt and pepper if desired. 
Spoon in to a jar and allow to cool.  Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes - essentially, with everything.   
Can be stored in a sealed jar, chilled for up to a week.  
Makes about 1 cup of savory jam