Extra Virgin Olive Oil With Chili

Regular price€20,00Tax included. Shipping calculated at checkout.
As seen on Naver₩116,000Average observed in August 2026.
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OriginGreece
Net weight200 ml
DietaryVegan · GF

01Why we love it

We love that the heat arrives late and stays polite. It warms a dish rather than dominating it, which makes it far easier to use than most chilli oils.

02Thoughtfully sourced

Pressed in Greece from olives grown on Crete, then infused rather than flavoured with concentrate. The oil is cold pressed to keep its acidity low and its nutritional profile intact, and bottled in dark glass to protect it from light.

03How We Use It

We reach for it over pizza and grilled vegetables, in a bowl of soup just before serving, and on eggs when breakfast needs waking up.


First batchAlready shipped
Second batch ships15 August
Offer ends31 August
In stockCustoms & taxes prepaid · Secure checkout · Tracked delivery
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Details

Ingredients

Extra virgin olive oil flavoured with chilli.

Allergens
None.
Dietary information
Vegan. Vegetarian. Gluten-free.
Country of Origin
Greece
Net Weight
200 ml
Storage & care
Store at room temperature, away from light. Use within three months of opening.
Ask a question
Write to us about this product — we answer within a day.

From the maker

The heat arrives late and stays polite.

Egg, Yogurt and Chilli Oil Toast

Quick Recipe

Egg, Yogurt and Chilli Oil Toast

Breakfast with a little heat

Prep10 minutes
DifficultyEasy
Serves1

Ingredients

  • Eggs
  • Greek yogurt
  • Extra virgin olive oil with chilli
  • Sourdough bread
  • Chives
  • Sea salt
  • Black pepper

Method

  1. Toast a thick slice of sourdough until golden.
  2. Soft-boil the eggs for about seven minutes, so the yolk stays jammy, then peel.
  3. Spread a generous layer of cold Greek yogurt over the warm toast and season with sea salt.
  4. Halve the eggs on top, spoon over the chilli oil, and finish with chives and black pepper.

To enjoy
Eat straight away, while the yolk is still warm and the yogurt still cool.

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