Ohhh yes — the Tunisian Baklouti Green Chili Olive Oil is the unicorn of your pantry. 🌶️ It’s bold, earthy, and spicy without setting off a five-alarm fire in your mouth. Let’s harness that flavor magic in a savory-sweet roasted corn and avocado salad — perfect as a side, taco topper, or “I’m eating this out of the bowl with a spoon” meal.
Featuring Oliva di Vita’s Tunisian Baklouti Green Chili Olive Oil
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
🛒 Ingredients
- 3 cups corn (fresh or frozen, kernels only)
- 1 red bell pepper, diced
- 1 avocado, cubed
- ¼ cup red onion, finely diced
- 2 tbsp Oliva di Vita’s Tunisian Baklouti Green Chili Olive Oil
- 1 tbsp Oliva di Vita’s Coconut White Balsamic (optional, for a tropical twist)
- Juice of 1 lime
- ¼ tsp smoked paprika
- Salt & pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
🔥 Directions
- Roast the corn:
Preheat your oven to 425°F. Toss corn and diced bell pepper with 1 tbsp Baklouti Olive Oil, smoked paprika, and a pinch of salt. Spread on a sheet pan and roast for 12–15 minutes, stirring halfway through, until slightly charred. - Make the dressing:
In a small bowl, whisk together 1 tbsp Baklouti Olive Oil, lime juice, Coconut White Balsamic, salt, and pepper. - Assemble the magic:
In a large bowl, combine roasted corn, red onion, and avocado. Drizzle with your dressing and gently toss to coat. - Garnish and serve:
Top with fresh cilantro or parsley. Serve warm, room temp, or chilled — it’s amazing either way.
💡 Serving Ideas
- Spoon it over grilled chicken or shrimp.
- Use as a taco topping for a smoky kick.
- Mix with quinoa or black beans for a protein-packed meal.
✨ Flavor Note:
The Baklouti Green Chili Olive Oil brings a vibrant, peppery warmth that amplifies flavor without overpowering — it’s spice with sophistication.