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Jalapeno Aioli

This quick sauce will be a little thinner than mayonnaise. We love serving it with asparagus, in lieu of hollandaise. It's also great on sandwiches...a pounded chicken breast, breaded and fried, served with a slather of jalapeno aioli and some cole slaw wouldn't be too bad at all!

This is a "by-hand" method, but you can absolutely make this in a blender.


  • 1 egg yolk
  • 2 teaspoons lemon juice
  • 1 large clove garlic, minced
  • 2 teaspoons minced jalapeno
  • 1 1/2 teaspoons salt
  • 3 tablespoons Jalapeno olive oil, combined with 2 tablespoons "regular" olive oil
  • 1 tablespoon cilantro, finely chopped (optional)


In a bowl, whisk together the egg yolk, lemon juice, minced garlic, jalapeno and salt. VERY SLOWLY, begin whisking in the oil. Take your time - if you drizzle too quickly, it won't emulsify properly. Once all of the oil is incorporated and the sauce is thickened, stir in the cilantro and check for seasoning.

This will keep in the refrigerator for 3 - 4 days.

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Jalapeño Popcorn from Calivirgin

This spicy twist on popcorn will add a kick to your next movie night.


  • ¼ cup Popcorn kernels
  • 3 tbsp. Calivirgin Hot Virgin Jalapeño Olive Oil (1 for cooking, 2 for drizzling)
  • sea salt and pepper to taste (optional)


  1. Place a medium-high sized pot with lid over medium heat.
  2. After 3-5 minutes add 1 tbsp. Calivirgin Hot Virgin Jalapeño Olive Oil.
  3. Test the heat of the oil with a few kernels. Once they start to pop, add the remaining kernels.
  4. Place lid on pot and move pot side to side so kernels are moving.
  5. Once kernels begin to pop rapidly, lower hear to medium and continue moving pot until all popping stops.
  6. Remove pot from heat.
  7. Drizzle remaining 2 tbsp. Calivirgin Hot Virgin Jalapeño Olive Oil and sprinkle with sea salt and pepper to taste.
    • Additions: Sprinkle with some sharp cheddar for a cheesy twist. Try this recipe with any other flavored olive oils from Calivirgin.

Calivirgin Jalapeño Olive Oil


Olive Varietals: Olives pressed with jalapeños

Region: Lodi, Central Valley, California

Aroma: Fresh, bright jalapeño

Flavor: Fresh, fruity oil with a spicy jalapeño finish and slow heat.

Uses: Use to fry eggs or in other egg dishes. Drizzle over ceviche or corn on the cob. Try instead of butter in mashed potatoes.

Harvest Date: Fall 2011

California Olive Oil Council Flavored Olive Oil Competition
Gold Medal Winner 2012
Los Angeles International Flavored Olive Oil Competition
Gold Medal Winner 2012

About the Producer
The Coldani family has been farming the San Joaquin valley for over 70 years. They took a cue from the producers in their native Italy by pressing whole fruits in the mill with the olives. This allows the pure essence of the fruit to shine through in a way that simply infusing olive oil could never achieve. They simply swapped in a California favorite, the jalapeño pepper, for the citrus of Italy. The olives, fresh from the trees, are cleaned and sent into the mill with whole, fresh jalapeños.

The modern planting and machine-harvesting techniques utilized at Coldani Olive Ranch allow harvest to occur at optimum fruit maturity for flavor and freshness. These fresh olives are then milled within hours of harvest using state-of-the-art cold-temperature extraction technology to ensure a clean and unadulterated oil. All of the extra virgin olive oil is estate grown; we don't use any pesticides and their product is organically and sustainably produced from their family owned and operated farm.

We're proud of the great press California Oils and Olive Oil Producers have been getting lately! Take a look at this feature story in The New York Times.

250 ml
United States
Arbequina and Koroneiki
Coldani Olive Ranch
$20.00 (Currently Sold Out)


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