Spicy and scrumptious! We’ve captured all the hot peppery zing of crisp Jalapeños picked at their fullest flavor, and pressed them with our perfectly ripened olives to craft an olive oil that’s the very essence of Jalapeño taste.

Mildly spicy, our Jalapeño Extra Virgin olive oil is superb drizzled over steamed or sautéed asparagus, for Chinese stir fry, and to add zest to tacos and guacamole. Or substitute for butter to fry eggs for great Huevos Rancheros or drizzled on popcorn with sea salt for a spicy snack.

Favorite Uses: Jalapeño Asparagus, Frying Eggs, Brush on Panini or Grilled Cheese, Pan Fry Quesadilla

Jalapeño Asparagus
Serves 4 to 6

1 pound asparagus
1/4 cup Sciabica's Jalapeño Olive Oil
1 teaspoon garlic salt
1/2 teaspoon black pepper

Combine olive oil, garlic salt and pepper in a 1 gallon zip lock bag, shake to stir. Add asparagus to bag and knead until asparagus is completely coated.

Warm a large pan to medium heat. Fill with a single layer of asparagus (do not stack, may take multiple batches depending on pan size). Saute in pan, turning asparagus every 2-3 minutes until tender. Raise heat to medium-high, allow asparagus to turn deep brown on one side.

Sauce:
1/8 cup Sciabica's Sevillano Fall Olive Oil
1 tablespoons Aceto Balsamic
1 tablespoons spicy brown mustard
1 tablespoon honey

Mix ingredients together in a small bowl. Use a small spoon to drizzle sauce over top of asparagus when serving.