Malapipa lives up to its name, since it is the combination of two flavoured Extra Virgin Olive Oil varieties: an Arbequina, smoked in the traditional method with oak wood, and an Hojiblanca infused with fresh habanero chilli peppers. The result is a unique, extremely smoky and spicy oil.
It’s very versatile, so you can use it on meat and fish, with tartares and carpaccios, scrambled eggs with mushrooms, pizzas and pasta or any other sauce, to add a nice surprise factor.
Malapipa lives up to its name, since it is the combination of two flavoured Extra Virgin Olive Oil varieties: an Arbequina, smoked in the traditional method with oak wood, and an Hojiblanca infused with fresh habanero chilli peppers. The result is a unique, extremely smoky and spicy oil.
It’s very versatile, so you can use it on meat and fish, with tartares and carpaccios, scrambled eggs with mushrooms, pizzas and pasta or any other sauce, to add a nice surprise factor.
