Greek olive oil infused with chilli. The heat arrives late and stays polite, so a spiral over pizza or soup warms the dish instead of taking it over.
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.
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.
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.









