Olivo NZ

Smoked Chilli Infused Recipes

Drizzle smoked chilli infused oil over lightly cooked scallops or mussels for an easy starter. Add rice and a green vegetable to make a  full meal.


Mary’s Fish recipe with smoked chilli oil
Mary Biggs from Lavender’s Green is a good friend of mine and we constantly experiment with each other’s products. This recipe uses her Preserved Lemons beautifully.

White fish fillets – I use a firm white fish such as groper
Lavender’s Green Preserved Lemon, finely diced
Smoked chilli oil
Fresh coriander leaves
Place fillets of fish in a casserole dish with preserved lemon on top and drizzle with smoked chilli oil. Top with fresh coriander leaves.
Roast in a hot oven (200C) for 10 – 12 minutes depending on the thickness of the fish. The coriander leaves protect the fish from the heat. The smoked chilli oil gives a lovely tingle on the back palate


Smoked chilli oil on ice-cream
This is one of those quick easy and spectacular recipes that have a WOW factor. Farro Fresh in Auckland asked me to showcase the smoked chilli oil and this is what I did – some people took some persuading but the end result was superb!
Dark chocolate ice-cream or rich chocolate sorbet
Cayenne pepper or chilli flakes
Place in a serving bowl or individual bowls and slosh with smoked chilli oil
A classic combination – very unexpected and dessert for 10 in 5 minutes


For starters or canapes with drinks, drizzle Olivo smoked chilli infused olive oil over



For a delicious main course, try


Try Olivo smoked chilli olive oil over:

Smoked Chilli Infused Olive Oil and Preserved Lemon Chocolate Chip Cookies

Another of the gorgeous recipes that Ruth Pretty concocted for our Wellington on a Plate event in 2015.It is gluten and dairy free.

Olive oil for greasing trays

325g almond flour

1/2 teaspoon baking soda

125ml (1/2 cup) smoked chilli infused olive oil

1 teaspoon finely chopped preserved lemon

125ml (1/2 cup) agave nectar

150g 70% dark chocolate, roughly chopped

Preheat oven to 180C. Lightly grease 2 oven trays with olive oil.

Place flour and baking soda into a large bowl and combine. Add smoked chilli infused olive oil, preserved lemon and agave and mix well to form a sticky mix. Add chocolate and mix again.

Divide mixture into 24 and roll into balls. Place on prepared trays, leaving 6cm between each one. Press each ball with the palm of your hand to flatten.

Put into the oven and bake for 7 -10 minutes or until golden brown and cooked through. Cool and serve either warm or cold.

Keep in an airtight container for up to a week.