This organic, California-grown olive blend is infused with hand-picked, delicately smoked Chipotles, from Misantla, Veracruz. With undertones of floral and spice, the result is an oil that contains multitudes, good for everything from pasta to avocado toast, mojarras to camarones. Drizzle with abandon. Flamingo Estate is honored to source these wildly special Chipotles from the Aquino Family in Misantla, Veracruz to highlight the crucial work they are doing with their community to preserve cultural traditions. Gabino and Minerva Aquino grow their Chiles as a part of a biodiverse Milpa crop system. These Chiles thrive in a lush tropical climate 305 meters above sea level, free of any pesticides and using only mist and rain as irrigation methods. With meticulous care, the Chiles are hand harvested and go through a traditional de-seeding process where expert capadoras and capadores delicately cut the Chiles to remove and save the seeds for the next growing cycle, preserving these crops year after year. Then, the Chiles are carefully smoked for 48 hours using local firewood in an earth oven built by Gabino. The result is a Chile rich with complexity, smoke, and fruit.
Flamingo Estate is proud to exclusively support farms using sustainable, organic methods grounded in the principles of regenerative farming — practices that can help reverse climate change and improve soil health, among a host of other benefits.
Measurements: 15.2 oz.
Ingredients: Extra Virgin Olive Oil, Chipotle Peppers, Red Pepper Flakes, Garlic, Himalayan Pink Salt