Olive Oil Crispy Chilli? We got you, Italian style
Italo Chilli Crisp is your garlicky, herby, citrusy EVOO pantry weapon!
Sunny and cheerful, we’ve made this crispy chilli oil for long lunches and living la dolche vita. Stuffed with crunchy bits, some bright citrus, a whisper of toasted fennel, and a lick of zingy balsamic to balance it all out.
herby, crunchy, bellissimo
HOT TIP— store this Italian crispy chilli oil in the pantry! It’ll go thick in the fridge.
HOW TO USE ITALO CRISP
This Italian Crispy Chilli is great on anything, but here’s some of our faves!
Eggs: spoon over fried/scrambled eggs, omelettes, shakshuka.
Pasta: toss through hot pasta with a splash of pasta water and parmesan. Also great on gnocchi.
Pizza: finish any pizza with a spoon (esp margherita, mushroom, prosciutto).
Bready boys: on sourdough with ricotta, focaccia, panini, garlic bread, grilled cheese.
Veg: roast potatoes, pumpkin, broccolini, green beans. Add after roasting.
Salads: use it as a cheat dressing: crisp + Hot Fermented Honey + sherry vinegar
Proteins: finish grilled chicken, steak, fish, prawns. Amazing on tinned tuna.
Soup: tomato soup, minestrone, lentil. Spoon on top right before serving.
Cheese board: brie, burrata, sharp cheddar. Spoon next to crackers or on top to bake.
Quick ‘no recipe’ plates
Burrata + tomatoes + Italo Crisp (plus salt, pepper, basil if you’ve got it)
Pasta aglio e olio-ish: spaghetti + Italo Crisp + lemon zest + parm
Roast spuds + aioli + Italo Crisp
Pro tip: give the jar a stir first so you get a bit of oil and crispy bits in each spoon.
