Habanero Olive Oil

habanero olive oil

$14.00

Habanero chili pepper is one of the hottest and most flavorful peppers in the world! At Calolea Olive Oil we dry the peppers in peak season and crush them with our Late Harvest Mission Olives. This oil is extremely HOT! Please use sparingly mixed with sauces, condiments, marinades, mustards, or drizzled over soup. Enjoy and have fun!!

Quantity discounts on Olive Oil and Balsamic Vinegar. For both 250 ML and 500 ML Sizes, discount applied at checkout, applies to mix of products.

6-11 Bottles: Save .50/bottle
12+ Bottles Save $1.00/bottle

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Description

One of our favorite ways to use Habanero Olive Oil is as a drizzle on pizza, similar to adding red pepper flakes.


Pizza Dough

  • 1-1/4 Tablespoons yeast
  • 1-1/2 cups warm water (110 degrees – not hotter!)
  • 4 cups all–purpose flour
  • 2 teaspoons salt
  • ¼ cup Calolea Mission Blend Olive Oil

Dissolve yeast in warm water. Set aside to proof (bubble and come alive). Combine flour and salt. Add yeast mixture and Calolea Mission Blend Olive Oil. Mix well, Turn out onto a lightly floured board. Knead for 10 minutes until elastic and smooth as a baby’s bottom. Place in an oiled bowl, cover with plastic wrap and let rise in a warm place until double in bulk – about 1 to t-1/2 hours. Punch down and divide dough into two. Roll out to desired size. Place on a sheet pan well-dusted with cornmeal and allow to rise for 20 minutes. Top with favorite toppings (for example, tomato sauce or basil pesto, cheese, mushrooms, sausage, etc) and drizzle with Calolea’s Habanero Olive Oil.

Bake: 450 degrees for 10-20 minutes until bubbly and golden.

Makes 2 pizzas. If making only one pizza, the extra dough can be refrigerated in plastic bag for several days (refrigerate after first rising and allow to come up to room temperature before rolling out). Great dough for pizza, calzone (stuffed, folded pizza turn-overs) and focaccia bread.

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