Citrus Habanero Olive Oil Recipes

Fried Chickpeas

Warning: These are addicting. Put these out for friends and family to snack on with pinot grigio.
1 tsp. cayenne pepper
2 tsp smoked paprika
6 Tablespoons Citrus Habanero olive oil or use half California Lime olive oil to reduce spice
2 15- oz. cans chickpeas, rinsed, drained, patted very dry
Kosher salt
2 tsp finely grated lime zest
Combine cayenne and paprika and set aside.
Heat oil in pan over medium-high heat. Working in two batches add chickpeas to skillet and sauté, stirring frequently, until golden brown and crispy. Saute 15 - 20 minutes. Using a slotted spoon, transfer peas to paper towels to drain. Place peas in a bowl and spinkle with cayenne and paprika while still hot! Toss to coat. Season to taste with salt and toss with lime zest.
* Recipe adapted from The Bon Appetit Test kitchen

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Tropical Shrimp or Spicy Shrimp

Citrus Habanero
Olive Oil from Olive Oil Etcetera
Juicy Pineapple Balsamic Vinegar from Olive Oil Etcetera
Fresh squeezed Lemon
Salt and pepper
Large shrimp

Peel and devein shrimp. Marinate with Citrus habanero olive oil, salt, pepper and lemon for at least 30 minutes. Heat pan and sauté shrimp until pink on both sides. Drizzle with Juicy Pineapple Balsamic vinegar and serve over rice or salad greens.

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