Olive oil in a clear glass serving cruet and white tasting bowl
Habanero Extra Virgin Olive Oil 375ml
Corn & Zucchini Coconut Vegetable Stew with Habanero Olive Oil — recipe serving suggestion
Fuquay Spice and Tea

Habanero Olive Oil 100ml

$8.99
Size
$8.99

This oil is made by sending fresh Habanero peppers with the olives through the presses.

If you like it hot, look no further than this oil. Trust us, it is hot and it is delicious. Hot enough for Habanero fans, but not too hot to drizzle over fish, chicken or even pasta! One taste and you'll be hooked.

Pairs well with our aged balsamic vinegars.

Recipe to try

Corn & Zucchini Coconut Vegetable Stew with Habanero Olive Oil

Serves: 4

Ingredients

  • 1 teaspoon Habanero Olive Oil
  • 1 tablespoon lemon juice
  • ½ teaspoon Italian Seasoning
  • 2 cups thawed corn kernels
  • 2 cups zucchini, cut into ½-inch pieces
  • 1 tablespoon neutral cooking oil
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 2 tablespoons chopped fresh cilantro

Method

  1. Whisk the featured oil with the lemon juice and Italian seasoning.
  2. Heat the neutral oil in a large skillet over medium heat. Add thawed corn kernels and zucchini, cut into ½-inch pieces. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
  3. Add the coconut milk, chickpeas and broth. Simmer for 10 minutes. Stir in the seasoning mixture and cilantro before serving.
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