Instant Taste

Story angles

• An Austrian who moved to Berlin, reworking Argentina's chimichurri into a jar.
• The crunchy chilli-oil boom, but herb-led and low-heat for the flavour crowd.
• A spoonable oil built for texture and flavour over burn. Contains almonds.

Maker's own photos

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In the maker's own words

Flagship

Chimichurri Crisp

Heat

1–2/10

Story

If chili crisp and chimichurri had a child, it would be this jar. I'm addicted to chili crisp. Not to the heat, but to the crunch, the depth, and that one spoonful that turns a good meal into a seriously good one. I love classic chimichurri, but after two days the bright green is gone and the herbs are past their best. The trick was the same as with Sichuan chili crisp: it's the hot oil that turns herbs into something you want to spoon straight from the jar. This isn't a new chimichurri. It's exactly the jar I'd been looking for, for years.

Pairings

• Burrata, ciabatta, Chimichurri Crisp. Long day? Ready in 45 seconds.
• Greek yoghurt, poached eggs, Chimichurri Crisp.
• Cold pasta, roasted tomatoes, Chimichurri Crisp. A crowd-pleaser for any garden party.

Allergens

Almonds