Sciabica's Habanero Olive Oil — 100% California Extra Virgin

Habanero heat in California extra virgin olive oil: fruity, fiery and gone before it lingers too long.

Habanero is the pepper people reach for when jalapeño is not enough. It brings a bright, almost tropical fruitiness up front and a real, building heat behind it. Sciabica's pairs it with their 100% California extra virgin olive oil, so you get the pepper's character and the olive's smooth, green finish in one pour. Underneath the heat is cold-pressed oil rich in monounsaturated oleic acid and polyphenols. Capsaicin, the compound behind the burn, has a long traditional use for warming the body and supporting circulation.

Who this is for

• Heat seekers who want flavor, not just burn
• Finishing tacos, carnitas, grilled shrimp and fish
• A few drops on pizza, eggs or roasted potatoes
• Marinades for wings, chicken thighs and skirt steak
• Anyone done with hot sauces full of gums and preservatives

How to use

Start with a little. Drizzle to finish rather than cooking it hard, so the pepper's fruit comes through. Mix a spoonful into plain olive oil for a milder dipping oil.

Details

500 ml bottle. Store cool and dark, away from the stove. Best within a year of opening.

Cold-pressed by the Sciabica family in Modesto, four miles from our front door. America's oldest continuously operating olive oil producer, pressing since 1936 and now in its fifth generation.