Award-winning Chilli Crunch from Woolf’s Kitchen now has a new Omega Pressery Avocado Oil base
Many people today reach for chili oil like it was salt. I once heard someone say he couldn’t taste his food as there wasn’t enough chili in it. I was tempted to suggest that maybe it was his overuse of chili that had scoured his taste buds down to nothing. Back to Nandos then, mate.
Of course there’s more to chili than raw heat, Woolf’s Kitchen’s Chilli Crunch is packed with crispy onions, garlic and chilli with umami making it a good condiment to add to many dishes – eggs and noodles, pasta, corn on the cob and roasted vegetables, all kinds of things.
Now, Woolf’s Kitchen has given its recipe a new twist with the launch of Chilli Crunch with Omega Pressery Avocado Oil.
Made in collaboration with premium avocado oil specialists Omega Pressery, the new recipe combines the heat, crunch and deep umami flavour that has made original Woolf’s Kitchen’s Chilli Crunch, made with rapeseed oil, a popular choice.
Created using 100% natural ingredients and free from artificial additives, the new version is naturally high in Vitamin E and high in monounsaturated fats thanks to the addition of Omega Pressery’s avocado oil.
It needs a good stir, the crunch is almost solid, but once you get it moving it flows easily. The heat is not off the scale, it’s warm and moderate and there’s a slight sweetness.
We tried it just with pasta and pancetta and it was a winner, the oil colouring the pasta tubes to take away the naked whiteness. I drizzled a bit on a shop bought pepperoni pizza and it brought it alive nicely. In fact, as it says on the jar, it’s one of those things to keep in the fridge to add some pizazz to almost everything.
There are a great range of recipes on their website
Creator Dominique Woolf, is a cookbook author and winner of Channel 4’s The Great Cookbook Challenge TV show with Jamie Oliver.
Woolf’s Kitchen x Omega Pressery Chilli Crunch with Avocado Oil
RSP: £6.50
Available in 175g glass jar
Stockists: Ocado from September 2026
For more information: thewoolfskitchen.com