Pink Guava Rosè White Balsamic rooibos drizzled over cucumbers and tomatoes

drizzled over cucumbers and tomatoes

200-ml bottle of Jalapeño Olive Oil

1 rounded tsp | 10 - 12 oz water | 212°F | Steep 5 min

Use it to add an exciting zing to your next caprese salad or add a splash to your next shrimp cocktail

then expeller-pressed and lightly filtered

Pink Guava Rosè White Balsamic rooibos drizzled over cucumbers and tomatoesOur Pink Guava embodies the vibe of warm sandy beaches and dazzling tropical sunsets, with juicy notes that some liken to a marriage between pear and strawberry. Try it in sparkling water, cocktails, shrubs and kombucha. Guava glazed barbequed chicken? Oh yes! It makes the most spectacular peanut dipping sauce. And your shrimp cocktail will never be the same Lovely as a simple dressing over fresh cut up stone fruit, a marinade for fresh cut cubes of