Pizza Oil

This finishing oil starts with extra virgin olive oil pressed from California fruit, then adds dried herbs and chili to bring warmth and aromatic depth to the bottle. The result is a drizzle that layers flavor over pizza, pasta, roasted vegetables, or anything that benefits from a hit of heat and herbal complexity at the table.

The oil itself comes from a single-origin California source, cold-pressed to preserve the fruit character of the olives. Infusion happens after pressing, allowing the spices and botanicals to steep into the oil without cooking off their volatile compounds. The blend balances peppery heat with savory herb notes, so you taste both the chili and the botanical backdrop rather than one overwhelming the other.

Use it the way you'd use finishing salt: after cooking, when the goal is accent rather than saturation. A spiral over a finished pie adds fragrance and warmth without making the dish slick. The same approach works for grain bowls, fried eggs, grilled fish, or a simple plate of tomatoes and mozzarella. Because the oil carries both heat and herbal flavor, a small pour does the work of two separate condiments.

The bottle is dark glass, which protects the oil from light degradation and keeps the infusion stable on the counter. The pour spout gives you control over how much comes out, so you can start conservatively and add more once you know how much heat you want. Store it in a cool spot away from direct sun, and it will hold its character for months after opening.