Olives Et Al Siena Rosemary & Chilli Kacang

The Tuscan rosemary and chilli coating is perfectly balanced—warm heat that creeps up nicely without ever overwhelming the nutty flavour. You can tell they're roasted properly in that olive oil, the crunch is deep and satisfying. My only issue is pacing myself, the bag doesn't stand a chance.

The hand-roasting in extra virgin olive oil gives these nuts a richness you just don't get from standard oven-baked ones, and the rosemary comes through beautifully without overpowering the chilli. I've already finished half the bag while writing this—dangerously moreish.

The hot-air kiln roasting really comes through in the texture—every nut is evenly crisp without a hint of oiliness. I opened the bag for a quick snack and ended up finishing half of it, the chilli heat builds just enough to keep you reaching for more.