Mix it in balsamic vinegar 50-50 for a delicious vinaigrette for your salads.
Splash it on your pizza.
Or cook with it, in Chilli con carne, or Bolognaise.
Sploosh it on your chips. Or chicken. Or steak…
And as it empties… top it back up with good olive oil, wait a few days, and you’re good to go again.
Because the whole chillis in your bottle are forever infusing the oil, it is always in your cupboard to add spice to your meals.
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