In sit-down pizzerias all over Italy, there are always two condiments on the table. One is a bottle of fruity extra virgin olive oil. The other is a small wine bottle with a pour spout, filled with olio santo, hot-red-pepper-infused olive oil. Diners choose whether to anoint their individual pizzas with one, the other, or both. This spicy oil is good for drizzling on lots of things besides pizza—bean soups, crostini of all kinds, and steamed or boiled greens or vegetables, to name just a few.