Olio Santo
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.
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Ingredients
- 1 tablespoon 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.