Meaning ‘holy oil’ or ‘oil of the saints’, olio santo is a piquant seasoning of extra-virgin olive oil spiked with red chillies and other zesty seasonings. This particularly fragrant version comes from
I like to use it as a dip for bread, or to season plain foods such as grilled white fish or steamed vegetables. Shake the bottle before use making sure you include a few whole spices as you measure it out.
Mix together the crushed peppercorns, chilli, bay leaf, garlic, cardamom seeds and salt. Add this mixture to the bottle of olive oil. Cork or cap the bottle and leave for 20 days before using.
© 2008 Christine McFadden. All rights reserved.