Dried red chaabani peppers were dried in kilns that used olive wood and its smoke to dry them. The dried peppers were ground simultaneously with the olives to produce a very concentrated flavor.
This mildly spicy oil is beautifully smoky and amazing on grilled shrimp and fish, drizzled on hummus and as an overnight meat marinade. Amazing when paired with pineapple and fig balsamics. The results are incredible. Product of Tunisia.