Red Chaabani peppers, dried in kilns using olive wood and smoke, are ground with olives at a ratio of 100/4 for a concentrated, flavorful, smoky, and mildly spicy oil.
Startlingly blue shutters, doors, and railings ground the cerulian beauty of the sky and sea onto the street before you as you walk through the tiny coastal town of Sidi Bou Said. The sun is hot and bright as it reflects off the flagstones on which you stand, whitewashed walls you stroll by, and long white and yellow robes of the women and men who pass you. The smell of Chaabani peppers drying fragrantly in kilns hidden from view behind whitewashed arched doorways wafts gently through the air. Sultry North African heat is captured in this smoky, mild olive oil, mildly imbuing marinades, vegetables, or sauces with the authentic touch of Tunisian cuisine.