Olive oil with chilli

Azada Chili Olive Oil, Organic Chili Olive Oil from Tarragona

Azada Chili Olive Oil is an organic olive oil from Tarragona in which fresh chili peppers are pressed together with the Arbequina olive. No chili flavoring, but real peppers – spicy, savory, Mediterranean. Gluten-free, vegan, certified organic.

Azada Chili Olive Oil is an organic extra virgin olive oil from Tarragona, produced by pressing fresh chili peppers together with Arbequina olives in the company's own mill. The Forssmann family founded the brand in 2009 in Tivissa. Gluten-free, vegan, lactose-free – the spicy condiment oil for Mediterranean cuisine, pizza, pasta, and marinades.

Spiciness with character, not overwhelming

Azada Chili Olive Oil smells of fresh chili peppers with green Arbequina notes in the background; on the palate, it has a fine heat that builds up slowly.

The oil flows over the tongue like the plain variety, with a warm chili note derived from the pressed peppers—not from aromas or concentrates. The heat is clear but not brutal: it comes on slowly and lingers in the throat without masking the flavor of a dish.

Character compared to chili powder or flavored oils: here you can taste the juice of the pepper, not just the capsaicin. The olive remains in the background, leaving the stage to the fruity heat—a process that tastes different from any artificially flavored oil.

Spiciness for pasta, pizza, marinades

Azada Chili Olive Oil is the seasoning for Mediterranean cuisine—over pasta, on pizza, in marinades for grilled meat and fish.

It is, of course, a classic for spicy pasta sauces like Aglio e Olio, over Pizza Diavolo, in a tomato marinade for grilled chicken, or drizzled over grilled fish. But also try it over fresh avocado toast with salt, with roasted chickpeas, in a bowl of hummus, or simply over a fried egg—a few drops are enough.

The heat is most intense when freshly opened. Over time, it becomes milder, which is not necessarily a bad thing for chili oils—if you want the full punch, use the small bottle first; if you prefer it rounder, let it age for a few weeks.

For your pantry, it is worth combining it with the plain variety for dishes without heat and the garlic variety for an intense Mediterranean profile.

Those who want to discover the entire brand can find all Azada varieties in the brand overview.

Chili peppers and olives, pressed together in the mill

At Azada, fresh chili peppers go into the company's own mill together with the Arbequina olives—not as powder, not as extract, but as whole peppers.

The chili peppers are pressed whole with the Arbequina olives—including seeds and flesh, so that the full character of the heat enters the oil. This way, the heat remains naturally distributed: not in concentrated pockets like with capsaicin concentrate, but evenly with every drop.

Behind Azada is the Forssmann family from Tivissa in the province of Tarragona, who founded the brand in 2009 with Josep Maria Mallafre. Kevin Forssmann describes the brand's idea as "the taste of Spain on the plate"—this also applies to the chili olive oil, which captures Spanish spice in a bottle.

The chili olive oil from the company's own mill in Tarragona comes in two sizes: in a white 100 ml glass bottle for a first try and a 225 ml glass bottle for stock—both with the typical Azada branding.

Spanish spice without flavor tricks—fresh peppers in the oil, not in the jar.

Organic control number ES-ECO-019-CT Spanish agriculture