CHILLI Extra Virgin Olive Oil Condiment
From: £5.50
DESCRIPTION: We ground natural Italian chilli with our Superior category Olive Oil
Cultivar: Ogliarola, Coratina
Ingredients: 99% extra virgin olive oil, 1% fresh chili
(250ml = £ 4.34 per 100ml)
Shipping and Handling
Delivery charges: Delivery is FREE for orders over £65. For orders up to £25 cost of shipping is £6.50, for orders up to £35 cost of shipping is £5 and for orders up to £64.99 cost of shipping is £2.95.(UK Mainland only , excluding remote areas , please check additional fares for some postal codes on the table below)
This website is dedicated for UK customers only, If you live in Europe please log in locally to our website www.theoliveoilco.com and you will be redirected to the EU website , we do not ship outside UK or EU
Steamship codes, customer in the following postal codes TR21/TR25/TR23 and TR24 need to provide their steamship code, delivery days vary between 5 to 10 working days from when we receive steamship code (add it on your customer’s notes or send a separate email with order no)
UK Remote areas and offshores where extra fees apply
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ROAD SERVICE OPTIONS
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Scottish Highlands and Offshore Options
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Delivery Schedule
We deliver Tuesday to Friday. Orders placed by 1pm will be dispatched the same day and will be delivered by our approved courier to arrive within 48 hours. Please be aware that all packages MUST be signed for, checked first and cannot simply be left in a garage or porch.
Orders placed after 1pm will be dispatched the following day.
Back Orders
Because we use small suppliers and sell a lot of seasonal products, all goods featured on our website are subject to availability. We endeavour to keep the website updated but if a product you order should be unavailable you will be notified of this by phone or email and given the chance to choose an alternative item, cancel your order completely, or put it on back order to wait until it is in stock (we will ship your other items to you if you wish).
If we are unable to contact you we will go ahead and dispatch the rest of your order without the said item.
It all started in my early days thanks to my grandfather.
He loves olive tree like it was a “family member”.
I remember once when I was a kid and harvest arrived I used a wooden stick to get the olives off the branches as it was quicker with the result of him going mad at me and when asking the question “why?” the answer was simpler than I could think of, “now imagine that I will do the same on you, how would you feel?”
Very true “Nonno”, you never did that to me but what you have done is giving the passion that you had for the wonderful and ancient product.
Today I still look at the olives flowers during spring and at the actual olives during harvesting with the same emotion and little grin that I vividly remember your expression did.
Thank you “Nonno Pasqualino”
Danilo Manco
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CHEESE AND MARMITE GRIDDLE PAN WAFFLE
Ingredient for 4 people:
4 tbsp soured cream
2 salad onions, finely sliced
1 tbsp finely chopped chives
5 large eggs
125gr self raising flour
1 tbs baking powder
2 tsp Marmite
175ml semi-skimmed milk
50gr butter, melted and cooled
60gr vintage cheddar, grated
½ tbsp sunflower oil for frying
2 tbsp of Chilli evoo
In a small bowl, combine the soured cream, salad onions and most of the chives. Season to taste and set aside.
Separate 1 egg and beat just the white in a mixing bowl to stiff peaks.
Sift the flour and baking powder into a mixing bowl; make a well in the centre.
Stir the marmite into the yolk, then pour into the well with milk. Whisk with the flour to make a smooth batter.
Whisk in the melted butter and the cheddar, then gently fold through the egg white, until just combined.
Coat a 25cm griddle pan with butter and place on a medium heat. Pour all the batter in and cook for 7-8 mins, until the top is bubbly and the edges are set.
Slide the waffle onto a plate and it to help you flip the waffle back into the pan, uncooked-side down. Cook for a further 5-6 mins until cooked through.
Meanwhile , fry the remaining eggs in oil to your liking. Cut the waffle into quarters and top each triangle with a fried egg, a dollop of the soured cream mixture and a sprinkling of the remaining chives. Spoon over chilli oil and serve.
