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You are here: Home / Condiments / Oils & Vinegars / Olio Santo – Italian Chilli Oil

Olio Santo – Italian Chilli Oil

January 7, 2019 By Gloria 5 Comments

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Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

There are few things as exciting to me as new culinary encounters. Especially, when they are as simple and delicious as this one. Olio Santo is a south Italian chilli infused oil. It can be used for anything, but I find it truly shines when paired with warm food like roast vegetables or pizza.

Olio Santo - Italian Chilli Oil

Now, I know chilli infused oil might not strike you as the ultimate revelation but give this thought a moment. You’re sitting at the table with your favourite dish in front of you, but it needs an ever so slight kick. Yes, there is sriracha, Tabasco, chilli oil and even sambal that you could use. Let’s face it though. All of them are very strong and sometimes just a little bit too overwhelming in delicate dishes. Solution? Olio Santo – Italian chilli oil.

Olio Santo - Italian Chilli Oil

This is how I was introduced to it. We had white pizza, and I mentioned that I missed a bit of heat and didn’t want to reach for a hot sauce and ruin the delicate mushroom pizza. The response was: “I wish we had some olio Santo in the house.” I was puzzled at first but instantly sold when my boyfriend explained what it was. He encountered it in Italy where he used to spend his summers as a kid.

Olio Santo - Italian Chilli Oil

Since I infuse vinegar, salt and oil myself on a regular basis, I instantly decided to make some. There were a lot of chillies left from the summer harvest, so all I needed were a few bottles and glass containers to store it in.

Olio Santo - Italian Chilli Oil

Anything that has an airtight lid and is made of glass can be used for this. I gathered a few random flasks and jars from my ever growing collection and got straight to it. The 3-week wait was more than worth it.

This oil is a real multi-talent, I LOVE it.

It is wonderful in dressings.

Gives roasted vegetables a subtle kick.

It adds heat to anything with ease.

Olio Santo makes a great gift for people who love a little bit of extra spice. It adds heat to anything with ease without overpowering the flavours of a dish – unless you want that. I am not stopping you from entirely filling a jar with chillies and topping it with oil. Frankly, I encourage any form of adaptation. Changing recipes to suit your needs and taste is all that cooking is about.

If you decide to give Olio Santo a try, do let me know how you liked it. Leave a comment, rate it and feel free to tag your versions on Instagram with #gloriathegreedyvegan so I can find them.

Olio Santo - Italian Chilli Oil

 

Olio Santo

Course: Condiment
Cuisine: Vegan
Keyword: Chilli Oil, Extra Virgin Olive Oil, Oil, Olio Santo, Olive Oil
Prep Time: 5 minutes
Olio Santo, or "holy oil" is a condiment that can be found all over southern Italy. It is easy to make and pairs well with nearly every savoury dish.
Print Recipe
Metric - US Customary

Ingredients

  • 1 tbsp small or chopped chillies choose any chilli that you like
  • 500 ml olive oil extra virgin

Instructions

  • If you use homegrown or fresh chillies, you need to dehydrate them.  It is important that they are completely dry.
  • Remove the green stems and cut the chillies lengthwise to remove the seeds. Depending on how much heat you want you can decide to leave the seeds and add them the oil - I always leave them in. Roughly chop them and add them to the bottle.
  • Top the chillies with the oil and close your jar or bottle very tightly. 
  • Place the oil in a cold and dark place and let it rest for at least 3 weeks. The time is necessary for the chillies to infuse the oil.

Notes

Try it for yourself and thank me later. You can buy it in well-stocked stores or from delicacy vendors, but you might as well want to make your own.

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Filed Under: All Recipes, Condiments, Oils & Vinegars Tagged With: chili, gluten free, home steading, ingredient, mediterranean, money saving, oil

Previous Post: « No Bake Breakfast Bars with Cranberries and Seeds
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Reader Interactions

Comments

  1. Mary says

    January 8, 2019 at 3:11 pm

    5 stars
    What is the earliest that I can try this after making it. I am very impatient! Also, can I use other oils as well? And can I make this in dark glass jars as well? I want to give some away and I think it would look fancy in black bottles.

    Reply
    • Gloria says

      January 9, 2019 at 3:25 pm

      Hello Mary, Technically you can try it straight away, but it won’t taste much of chilli for at least two weeks. If you are really impatient, you can grind the chillies up and shake the bottle every day. That will speed things up a bit, but from experience, the time-consuming method is more rewarding. Also, it is difficult to strain the olive oil perfectly if you use ground chillies. – Love, G.

      Reply
  2. Calator prin Romania says

    November 4, 2019 at 4:46 pm

    Che succede colleghi, il suo meravigliosa dopo sulla il tema
    della formazione cultura e interamente spiegato, continuate così
    tutto il tempo. – facebook.com/CalatorPrinRomaniaTuristica/

    Reply
  3. Phil says

    April 10, 2020 at 2:48 am

    5 stars
    Hi Gloria , I am really interested in this oil infusion method. Can I use habanero chilli’s, they are my favourite chilli with so much character.
    regards Phil

    Reply
    • Gloria says

      April 16, 2020 at 9:15 pm

      Hello Phil, you can use whatever chilies you love for this, just make sure it is dry/dehydrated. Love, G.

      Reply

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