Olio Santo
This southern Italian chili oil is called “holy oil” because only the highest quality extra virgin olive oil is used, namely those reserved for religious practices.
A great way to add some kick to your pastas, pizzas, dips or grills.
Olio Santo
This southern Italian chili oil is called “holy oil” because only the highest quality extra virgin olive oil is used, namely those reserved for religious practices.
A great way to add some kick to your pastas, pizzas, dips or grills.
Open in Cookpad AppSteps
- 1
Dry wipe and cut the dried chillies into small pieces. Keep the seeds as well.
- 2
In a pot, heat olive oil over the lowest flame until it reaches 60°C-65°C. Small bubbles should be start to form around a wooden spatula.
- 3
Turn off the heat and add the chillies. Stir until the oil cools down to room temperature.
- 4
Bring the oil up to 60°C-65°C once again and turn off the heat, letting it cool down to room temperature.
- 5
Pour the chillies and oil into a bottle and store in a cool, dry place. Let it sit for a week to absorb the maximum flavour!
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