DC CARTEL: The Original Olive Oil 1983- Premium Crispy Chilli Oil - 268g

The Original 1983, poured on premium olive oil

Dulcie's award-winning crispy chilli oil, rebuilt on a premium olive oil base. Same 40-year-old recipe, same golden raft of fried shallots and garlic — just a rounder, fruitier, more grown-up pour. This is the 1983 for people who already put good olive oil on everything.

The flavour

It opens savoury and toasty with fried shallot and garlic, then the dried-chilli blend builds a warm, sociable heat while fennel, cinnamon and Szechuan pepper hum underneath. The olive oil base carries it longer and softer than the classic, finishing with a gentle peppery lift.

How to cook with it

• Drizzle over burrata, ricotta or labneh with warm bread.
• Spoon across pizza and pasta the moment they land.
• Finish grilled meats, roast veg or a steak straight off the BBQ.
• Swirl through eggs and smashed avo on toast.
• Stir the jar first — the crispy layer settles at the bottom.

In the jar

A glossy, golden-red crispy chilli oil with a proper layer of crunchy shallot and garlic sitting under a slick of premium olive oil. Give it a good stir before every spoon.

Ingredients & Dietary

Ingredients: The Original 1983 recipe on a premium olive oil base — fried shallots, an assorted blend of dried chillies, fried garlic, gluten-free soy, vegetable stock and warm spice (fennel, cinnamon, Szechuan pepper). Full ingredient statement to be confirmed from the physical label.

Dietary: Vegan and gluten free; contains soy; may contain peanuts and tree nuts — always check the physical label.

The Rub Smuggler's Verdict

Darryl's orders: this one's a finisher, so save it for the plate, not the pan. Rub a lamb or a chook with Coast N Smoke 13th Apostle, glaze it with Rum and Que Meat Juice, then drizzle the olive-oil 1983 over the carve. Premium oil, no receipts required.