Chimichurri Verde captures the lively character of Argentine asado in a bottle. It begins with a fused green chili olive oil—olives and whole green chilies crushed and malaxed together at the mill so the chili becomes part of the oil itself. That base is then finished with a classic chimichurri medley of garlic, cilantro, parsley, oregano, black pepper, and red chili.

The result is pungent, savory, and distinctly herbal with real chili warmth. Fresh parsley and cilantro lead, garlic adds depth, oregano grounds the blend, and the green chili delivers a lively kick that builds rather than overwhelms. A little goes a long way.

Flavor Profile
Herbaceous and garlicky with bright green chili heat, a touch of red chili warmth, and a clean, zesty finish.

How to Use It

• Marinate steak, chicken, shrimp, pork, or vegetables
• Sauté or grill vegetables and finish sheet-pan dinners
• Drizzle over beans, legumes, hummus, or grain bowls
• Toss with salads or roasted potatoes
• Stir into aioli, use as a bread dip, or finish popcorn

It pairs especially well with Sicilian Lemon White Balsamic, Oregano White Balsamic, Jalapeño White Balsamic, and Garlic Chive White Balsamic for marinades, dressings, and sauces.

Caution: HOT!

All Natural
Oil from olives and green chilis with natural flavors. No artificial flavors.

Store in a cool, dark place away from heat and direct sunlight to keep the herbal brightness and chili character at their best.