|Ingredients||grapeseed oil, ñora (spanish paprika chili pepper)|
|Net weight||5 cl|
|Storage / Use||Away from light, in the refrigerator after opening. For those who like red pepper confit, this oil is a true seductress—with everything from tomatoes to pasta to fish and shellfish. It also goes well in soups and with all sorts of hard white cheeses, from Comté to Gruyère.|
|Price incl. tax||€8.40|
Olivier Rœllinger's words
It could be a hot oil but here it is more fragrant.
I thought up this oil in the kitchens of the Maison du Voyageur while chatting with one of my former cooks, Paco from Mexico.