Huile d'olive au piment rouge

It’s surprisingly delicate for a spicy oil—the red pepper sneaks in a warm tingle but never masks the olive’s richness. I’ve been finishing my pizza with a drizzle and it’s become a nightly ritual.

Drizzled this over my pasta last night and the heat is exactly what the description says—subtle but definitely there, not some overwhelming burn. I've already gone through half the bottle in a week because it works just as well on popcorn and roasted veggies as it does on pizza.