Why choose garlic and chili olive oil for your roasted vegetables?
Garlic and chili olive oil, obtained by co-crushing olives with fresh garlic and chili during extraction, is ideal for adding flavor to your roasted vegetables. Its powerful aromatic profile pairs particularly well with summer vegetables: zucchini, eggplant, bell peppers, red onions, or new potatoes. This oil doesn't mask flavors; it awakens them and brings an authentic Mediterranean touch to your dishes.
To discover an organic garlic and chili olive oil with character, explore the artisan selection or create your own gift set on the customization page.
How to perfectly pair garlic and chili olive oil with roasted vegetables?
Recommended vegetables
- Zucchini cut into sticks or rounds
- Eggplant in cubes or thick slices
- Red and yellow bell peppers in strips
- New potatoes quartered
- Sliced red onions
These vegetables are at their peak in August and pair perfectly with the intensity of garlic and chili oil.
Chef's tip: dosage and timing
Add the garlic and chili olive oil right after cooking, when it comes out of the oven, to preserve all its freshness and intensity. Count one to two tablespoons for a large baking sheet of vegetables.
Discover other finishing oils in the 200ml organic olive oil trio, ideal for varying pairings.
Avoid the classic mistake
Do not pour garlic and chili oil before cooking: intense heat diminishes its aromas and can make the chili bitter. Prefer a generous drizzle just before serving.
For more tips on personalizing table seasonings, visit the professionals' area page.
The perfect pairing in three gourmet ideas
- Roasted garlic and chili vegetables & creamy burrata: a drizzle of garlic and chili oil over warm vegetables, a few basil leaves, and a fresh burrata.
- New potatoes, garlic, chili & Parmesan: serve with a sprinkle of grated Parmesan and a dash of oil just before tasting.
- Roasted eggplant and bell peppers antipasti style: add garlic and chili oil, black olives, and a few capers for an Italian appetizer.
Also discover how to personalize your bottles for the table on the configurator page.
Frequently Asked Questions
How much garlic and chili olive oil should I use on roasted vegetables?
Count one to two tablespoons for a large baking sheet, adjusting to your taste and desired intensity.
Can garlic and chili olive oil be used to roast vegetables in the oven?
It's better to add it after cooking to preserve its aromas and avoid the bitterness of the chili.
What is the difference between infused olive oil and oil obtained by co-crushing?
Infused oil is flavored after extraction, while oil obtained by co-crushing is extracted in the presence of fresh garlic and chili, which results in a more complex and natural aromatic profile.
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