Cool News Regarding a hot Topic!

There’s a new oil in town: a specialty virgin olive oil featuring some heat! It’s called Red Cayenne Chili oil and it might be the added zest you’re looking for to add to your next BBQ.

originating in Tunisia this Cayenne (Agrumato) olive oil is formulated by crushing 12pounds of fresh, whole, ripe cayenne chilies for each gallon of 100% early harvest Chetouiorganic extra virgin olive oil. The oil and chilies are fused and then decanted before filtering, creating an extraordinarily beautiful oil with an exuberant hot flavor.

This unique oil was actually served at the Sochi olympics and is a perfect companion for dishes like; couscous, roasted lamb, chicken, BBQ or just to kick-up your potatoes. Next time you mash, swirl a few drops in and watch the eyes pop.

Local source-Viva Oliva. 207 Paseo Nuevo, Downtown Santa Barbara, 805 705 -1692. www.vivaoliva.com

Heat and Sweet Honey Oil Glazed Grilled Vegetables for 2

Assortment of farmers market fresh vegetables:

6 stocks of asparagus, trimmed

1 medium zucchini squash, quartered lengthwise

1 medium maui onion, halved

1 medium red bell pepper, quartered

1-teaspoon sea salt

½ cup grated Parmesan cheese

¾ cup Red Cayenne Chili oil

½ cup honey

In a mixing bowl, combine oil and honey. Place vegetables in a casserole dish or any large bowl and brush on the honey and oil, leaving ¼ cup reserved. Sprinkle with sea salt, toss and let set at room temperature for 15 minutes before placing on the grill (use a vegetable grate for best results). Grill on high for 5 minutes, flipping once and brushing the remaining oil to finish. Sprinkle on cheese and serve as a side to any meat or fish.