Description
Fused green chili olive oil, finished like chimichurri.
Chimichurri Verde is the bottle we reach for when a steak, a pile of shrimp, or a sheet pan of vegetables needs the whole sauce and not just heat. It starts as a green-chili fused olive oil, then takes on the rest of the chimichurri profile: flat-leaf parsley, cilantro, garlic, oregano, black pepper, and red chili. Bright herbs first, garlic underneath, a slow build of heat after.
No artificial flavors. A little goes a long way. Taste it on bread at the our tasting bar before you pick a size.
How to use it
- Spoon over grilled steak, chicken, pork, or shrimp right as they come off the heat.
- Toss with roasted potatoes, corn, or charred vegetables.
- Stir into hummus, beans, or a quick aioli.
- Finish eggs, rice, or popcorn.
- Marinade: oil, a splash of vinegar or balsamic, salt. Do not boil it. Heat dulls the herbs.
Best balsamic pairings
- Neapolitan Herb for an herby steak dip or dressing.
- Traditional Dark Balsamic for grilled meat and roasted vegetables.
- Garlic Chive White Balsamic for shrimp, chicken, and marinades.
Also worth a taste with Sicilian Lemon White Balsamic or Oregano White Balsamic.
Caution: hot. Start with a drizzle.
60 ml, 200 ml, 375 ml, and 750 ml. Dark glass. Store cool and out of sunlight, and use within a few months of opening.
