Botella de Condimento de Pimentón Ahumado
Paprika Flavoured Extra Virgin Olive Oil

5,50  IVA incluido

5,50  IVA incluido

Hay existencias

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Paprika Flavoured Extra Virgin Olive Oil

250 ml | 22 € / 1 l
Available
(16 customer reviews)

5,50  IVA incluido

Hay existencias

La Chinata EVOO Condiment with Smoked Paprika is a flavoured oil made with our best Extra Virgin Olive Oil, together with a selection of chilli peppers and a sweet and spicy paprika mix. The result is an intense flavour and a unique aroma with a light and mild spicy exquisite finish touch.

Operador de la empresa alimentaria: Compañía Oleícola Siglo XXI, S.L. | Avenida de Alemania, 9 - 10600 Plasencia - España

It is especially recommended to use cold or at low temperature, so that it preserves its properties, but it is also good for hot dishes if used at the end of its preparation, as a final touch, so that it does not get too hot. It is perfect for fish dishes, especially crustaceans such as prawns.

It can also be added to gazpacho and all kinds of vegetables, chicken, salads or just to eat with bread. It is even recommended to give a final touch to stews in traditional cuisine.

16 reviews for Condimento a Base de Aceite de Oliva Virgen Extra y Pimentón Ahumado

  1. 4.94
    (16 customer reviews)
    100% of customers recommend this product.
    5 Stars94%4 Stars6%3 Stars0%2 Stars0%1 Star0%
  2. Hydrangea

    a new and aromatic flavor…. terrific

    0 of 0 found this review helpful
  3. helena

    Never in my life had I tasted something so good. It is a must on my breakfast toast!

    0 of 0 found this review helpful
  4. Paula

    Okay

    0 of 0 found this review helpful
  5. M.ANGELES

    An ideal and multipurpose condiment that enhances the flavor of the product with which you use it. Subtle and not at all overbearing touch of smoked and chilli.

    0 of 0 found this review helpful
  6. alberto

    I really like the seasoned oils of the Chinata. It has a lot of flavor and a little squirt makes all the difference in my salads

    0 of 0 found this review helpful
  7. Aranzazu

    We have been very pleasantly surprised by this condiment due to the spicy touch of paprika. Very rich!

    0 of 0 found this review helpful
  8. GLORY

    IT IS THE FIRST TIME THAT I USE IT, AND I LOVED IT

    0 of 0 found this review helpful
  9. mila

    I think it should be worth the same as other oils in the same group.

    0 of 0 found this review helpful
  10. Noelia

    Nothing strong. I liked it

    0 of 0 found this review helpful
  11. patricia

    I have tried it in salad and with grilled vegetables. Phenomenal!!! I will buy it again without a doubt.

    0 of 0 found this review helpful
  12. SERGIO

    A different touch to your salads and cooked dishes. Highly recommended.

    0 of 0 found this review helpful
  13. Carmen Maria

    It gives a very good flavor to the food.

    0 of 0 found this review helpful
  14. STEPHANIA

    It tastes great and is very good quality.

    0 of 0 found this review helpful
  15. beatrice

    It's the first time I try it. I like it, but I like the rest of the modalities I've tried better.

    0 of 0 found this review helpful
  16. Tanya

    So far I have only used it once and it has left me satisfied. I have used it to dress a pork shoulder and it is very tasty.

    0 of 0 found this review helpful
  17. Ana

    a very good product

    0 of 0 found this review helpful
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INGREDIENTS

Extra virgin olive oil (96.7%), sweet and sour smoked paprika, dehydrated chilli pepper (1.1%).

Nutritional Information per 100ml: Energy value 3381.2 Kj/808.1 kcal, Total Fat 90g, Saturated Fat 13g, Carbohydrates 0.6g, Sugar 0.2g, Dietary Fiber 0g, Protein 0.2g, Salt 0g.

Store in a cool, dry place, away from sources of light and heat.

How to use

It is perfect for fish dishes, especially crustaceans such as prawns.

It can also be added to gazpacho and all kinds of vegetables, chicken, salads or just to eat with bread. It is even recommended to give a final touch to stews in traditional cuisine.

Shake before using.

 

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