Olio Santo: Italian Spicy Chili Oil Recipe
Olio Santo, or "Holy Oil", is a classic Italian chili oil made with extra virgin olive oil and dried chili peppers. This simple yet flavorful condiment adds a mild heat to dishes like pasta, pizza, grilled meats, and vegetables. Here's what you need to know:
- Ingredients: High-quality extra virgin olive oil (2 cups) and dried chili peppers (2–4 tablespoons). Optional: fresh garlic for added aroma.
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Preparation Methods:
- Cold Infusion: Combine ingredients in a jar, store in a cool dark place, and let it sit for 2–4 weeks.
- Heat Infusion: Gently simmer oil and chili flakes for 3–5 minutes, then cool and store.
- Storage: Use dark glass bottles to preserve quality. Refrigerate if using fresh garlic.
- Shelf Life: Up to 6–12 months for dried ingredients; 2–3 weeks for fresh garlic versions.
- Uses: Drizzle over pasta, pizza, eggs, roasted vegetables, or grilled meats. It can also be used in marinades, soups, or as a dipping oil.
For the best results, choose extra virgin olive oil with low acidity (below 0.8%) and rich flavors. Whether you prefer a slow infusion or a quick method, Olio Santo is a simple way to elevate your meals with a touch of Italian heat.
Best Italian Chilli Oil (Peperoncino) Spicy Chili in Extra Virgin Olive Oil - Easy recipe from Italy
Ingredients and Equipment You'll Need
To make your own Olio Santo, you'll need a handful of carefully chosen ingredients and some basic kitchen tools. This iconic Italian chili oil relies on just two main components - olive oil and chili peppers - each selected to strike the perfect balance of heat and flavor.
Main Ingredients for Olio Santo
Extra Virgin Olive Oil is the heart of Olio Santo. For a standard batch, you'll need about 2 cups (16 fl oz) of high-quality extra virgin olive oil. While it doesn’t need to be the priciest bottle on the shelf, it’s worth selecting one with a robust, flavorful profile, as it will carry the chili essence throughout the infusion. Brands like Big Horn Olive Oil's Ultra Premium Extra Virgin Olive Oils are excellent for their rich, full-bodied taste that complements the chili's heat.
Dried Chili Peppers are the second essential ingredient. Depending on your heat preference, you’ll use 2–4 tablespoons of crushed red pepper flakes or whole dried chilies. For a classic Southern Italian touch, Calabrese peperoncini are a popular choice. Using dried chilies not only ensures a consistent flavor but also gives Olio Santo its signature reddish hue.
"Zia uses dried red peperoncini from Calabria to make her Olio Santo. She grinds/chops the peperoncini, places them in a bottle, fills it with good quality olive oil, and caps it before setting the bottle in the sun for 3 days." – from the Bartolini kitchens
Fresh Garlic is an optional addition for those who want to add a bit more depth to their chili oil. Typically, 2–3 cloves are enough to lend a subtle aromatic layer. However, keep in mind that fresh garlic can reduce the oil's shelf life unless stored in the refrigerator.
"Some recipes you'll find don't use garlic in the Italian chili oil recipe however, I feel that adding garlic only makes it better!" – Joanne Schweitzer, Daughter of Italian Immigrants
These simple yet carefully selected ingredients are what give Olio Santo its authentic Italian character, steeped in tradition.
Kitchen Tools for Making Olio Santo
Once your ingredients are ready, gather these essential tools to make the process easier and more efficient:
- Dark glass jars or bottles: These protect the oil from light exposure, which can degrade its flavor and quality. Aim for containers that hold 16–24 fl oz.
- Heat-resistant gloves: A must-have when handling chili peppers to avoid skin irritation or burning.
- Small, heavy-bottomed saucepan: If you’re using the heat infusion method, this ensures even heat distribution, preventing the olive oil from breaking down due to its relatively low smoke point (375–405°F).
- Fine-mesh strainer: Useful for removing chili pieces if you prefer a smoother oil.
- Measuring cups: For precise ingredient proportions.
- Funnel: Makes transferring the finished oil into storage bottles mess-free.
- Wooden spoon: Ideal for stirring during the heating process.
Having these tools and ingredients ready to go will streamline the preparation and help you achieve that authentic, flavorful Olio Santo that’s a staple in Italian kitchens.
How to Make Olio Santo: Step-by-Step Instructions
Creating Olio Santo, a classic Italian chili oil, can be done using two main methods: cold infusion or heat infusion. Each approach has its own charm, depending on how much time you have and the flavor intensity you’re aiming for.
Cold Infusion Method
The cold infusion method is the traditional way to make Olio Santo and is commonly used in Italian kitchens. This technique lets the chili peppers slowly release their oils, preserving the olive oil’s natural flavors without any risk of overheating.
Start by adding 2–4 tablespoons of crushed red pepper flakes into a clean, sterile glass jar or bottle. If you’re using whole dried chilies, lightly crush them to maximize their surface area. Pour in 2 cups of extra virgin olive oil, making sure the chili flakes are fully submerged. For an extra layer of aroma, you can add thinly sliced garlic, but if you do, remember to store the oil in the refrigerator.
If you’re using fresh ingredients like garlic, the infused oil should be refrigerated and consumed within 2–3 weeks to keep it fresh and safe to use.
Once the ingredients are in the jar, seal it tightly and store it in a cool, dark place - your pantry or cupboard works well. Let the oil infuse for 2–4 weeks, gently shaking the jar every few days. Over time, the oil will take on a rich reddish color, and the flavors will develop into a smooth, layered heat that’s perfect for drizzling over dishes.
Heat Infusion Method
If you’re short on time and want your Olio Santo ready quickly, the heat infusion method is a great option. This approach delivers results in just minutes, but it requires careful attention to avoid burning the oil or chili flakes.
In a small, heavy-bottomed saucepan, combine 2 cups of extra virgin olive oil with crushed red pepper flakes. Heat the mixture over medium-low heat, aiming for a gentle simmer. The temperature should stay between 225–250°F, just enough for tiny bubbles to form without overheating.
"Pay close attention during this step and do not heat the oil very high. The oil and crushed pepper flakes essentially need to be heated together over a low heat and only very briefly. If the oil becomes too hot, it may damage the oil and the pepper flakes may burn. Be mindful that olive oil has a low smoking point and if heated too high for too long, its flavor can change."
- Michele, Mangia with Michele
Simmer the mixture for 3–5 minutes, stirring frequently. If the flakes start to darken or the bubbling becomes intense, immediately lower the heat or remove the pan from the burner to cool it down. A light popcorn-like aroma is a good sign that the infusion is going well - just be cautious of any burnt smell.
Once the oil has been infused, take it off the heat and let it cool completely at room temperature, which usually takes about 30–45 minutes. Cooling quickly helps maintain the oil’s quality while locking in the chili flavors. After cooling, it’s ready to be stored.
How to Store Olio Santo
Proper storage is key to keeping your Olio Santo flavorful. Once the oil has cooled, transfer it to clean, dry, airtight glass containers. Dark-colored bottles are ideal since they protect the oil from light exposure, which can degrade its quality.
If your Olio Santo is made with only dried ingredients, you can store it at room temperature in a cool, dark place, away from sunlight and heat. Under these conditions, the oil will stay fresh for about 6–12 months.
For versions that include fresh ingredients like garlic, refrigeration is a must. These should be used within 2–3 weeks to ensure they remain safe and flavorful.
To keep track of your batches, label the containers with the preparation date and the method used. This way, you can monitor freshness and even compare the flavor profiles of different batches. Avoid storing the oil in plastic containers or near heat sources like the stove, as this can affect its quality over time.
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Ways to Use Olio Santo in Your Cooking
Olio Santo, with its rich tradition, is more than just a spicy oil - it's a way to bring a touch of Italian flair to your everyday meals. This chili-infused oil adds a gentle heat and depth that enhances dishes without overpowering their natural flavors. Whether you're cooking a simple dinner or preparing an elaborate feast, Olio Santo can be your secret weapon.
"I still always have some on hand because you just kind of need something like this around to drizzle on pasta, pizza, eggs, chicken, broccoli rabe, and more."
- Michele, Mangia with Michele
The trick is to use it sparingly and thoughtfully, letting its flavors complement rather than dominate your dishes.
Everyday Cooking Ideas
Pasta Dishes:
A drizzle of Olio Santo can work wonders on pasta. Add it to classics like spaghetti aglio e olio, or let it elevate seafood-based dishes such as linguine alla vongole or Shrimp Scampi Pasta. It’s also a perfect match for hearty recipes like Pizzaiola Pasta or Calamari Ragu Fra Diavolo, where its subtle heat balances the richness of the sauce.
Pizza:
In Italian pizzerias, it’s common to find Olio Santo offered as a finishing touch. A drizzle over your pizza - especially one topped with seafood - adds a warm, spicy kick that takes each bite to the next level.
Eggs and Breakfast Favorites:
Transform your morning routine by drizzling a little Olio Santo over fried, scrambled, or sunny-side-up eggs. Its heat pairs beautifully with the creamy richness of egg yolks, making breakfast feel anything but ordinary.
Grilled and Roasted Vegetables:
From roasted seasonal veggies to grilled eggplant, a touch of Olio Santo can enhance both flavor and presentation. It’s also perfect for boiled escarole or as part of a dipping sauce for raw vegetables served pinzimonio-style.
Meats and More:
For grilled meats, meatballs, or a classic Steak Pizzaiola, a light drizzle of Olio Santo adds a subtle, spicy depth that brings out the savory notes of the dish. It’s equally delightful on chicken or even as a surprise twist on avocado toast or tomato bruschetta.
For the adventurous cook, Olio Santo can even find a place in Asian-inspired dishes like noodles or dumplings, proving its versatility in the kitchen.
Creative Uses and Gift Ideas
Olio Santo isn’t just for finishing dishes - it can also be a key ingredient in marinades and dressings. Add it to a meat marinade for a hint of heat before grilling, or mix a few drops into a vinaigrette to give your salads an unexpected boost.
It’s also a fantastic addition to rustic soups. A drizzle on top of minestrone or lentil soup introduces a gentle warmth that deepens with each spoonful. And for antipasto platters, small bowls of Olio Santo make a flavorful dip for crusty Italian bread.
Looking for a thoughtful gift? Homemade Olio Santo is a great choice. Package it in a beautiful glass bottle, add a custom label, and include a small card with serving suggestions. It’s a personal and practical gift that any food lover will appreciate.
For entertaining, try tossing almonds, cashews, or peanuts with Olio Santo, a pinch of salt, and a bit of paprika or garlic powder before roasting. These spicy nuts make for an irresistible snack or a standout addition to a cheese board.
With just a few drops, Olio Santo can take even the simplest dishes to new heights. Whether you’re drizzling it over pasta, using it in a marinade, or gifting it to a friend, this traditional Italian staple brings warmth and character to your kitchen.
Choosing the Right Olive Oil for Olio Santo
When making Olio Santo, the choice of olive oil is everything. Since olive oil is the backbone of this chili oil, its quality directly shapes both the flavor and the health benefits. To honor the Italian tradition behind Olio Santo, selecting the right extra virgin olive oil (EVOO) is essential.
For the best results, always go with Extra Virgin Olive Oil rather than regular or refined options. EVOO undergoes minimal processing, preserving its natural flavor and beneficial compounds. Specifically, look for cold-pressed varieties, as this method avoids heat or chemicals, maintaining the oil’s aroma, taste, and nutrients.
The taste of your EVOO matters, too. Aim for oils with bold, fruity, and layered flavors - think peppery finishes, grassy notes, or even a hint of green apple. A slight spiciness on the finish signals freshness and a high polyphenol content, which pairs beautifully with the chili’s heat without adding bitterness.
Freshness is critical. A recently harvested oil will deliver a vibrant and robust flavor. Check the label to ensure it’s 100% extra virgin olive oil with no additives, and choose bottles packaged in dark glass or opaque containers to shield the oil from light. For a top-tier base, look for an EVOO with a free fatty acid content below 0.8% and one produced without herbicides or pesticides. This ensures a clean, pure foundation that stays true to Italian culinary tradition.
Benefits of Ultra Premium Extra Virgin Olive Oil
Ultra Premium (UP) EVOO takes quality to the next level, surpassing global standards in freshness, flavor, and nutrition. Compared to standard olive oils, UP EVOO boasts higher levels of antioxidants and other beneficial compounds. It’s also rich in healthy monounsaturated fats, with oleic acid often making up about 71% of the oil’s composition. This natural resistance to heat makes it perfect for both cold and heat infusion methods when preparing Olio Santo.
The health perks are impressive, too. A single tablespoon of EVOO offers 13% of the Daily Value for vitamin E and 7% for vitamin K. Studies even suggest that diets rich in olive oil may lower the risk of cancer and heart disease.
"Extra virgin olive oil is a treasure trove of antioxidants, compounds that combat harmful free radicals in your body. These antioxidants play a crucial role in protecting your cells from oxidative stress, which can lead to chronic diseases." – Agape Premium
With a high smoke point, typically between 350–410°F, UP EVOO maintains its stability and flavor whether you’re using a cold or heated infusion for your Olio Santo. It’s this level of quality that makes UP EVOO a standout choice.
Big Horn Olive Oil's Product Selection
Big Horn Olive Oil offers an impressive range of Ultra Premium Extra Virgin Olive Oils, perfect for creating the ultimate Olio Santo. Their oils stand out for their rigorous quality standards, including 491 ppm biophenols (well above average), an oleic acid content of 79.8%, and a free fatty acid level of just 0.21% - far below the 0.8% benchmark.
Freshness is a cornerstone of Big Horn’s philosophy. Their oils are bottled just 1–3 months after harvest, and the olives are cold-pressed within two hours of picking. Only the top 5% of olives from each harvest make the cut, ensuring an exceptional product.
"Our EVOOs are rated with a smoke point at or above 410°F." – Big Horn Olive Oil
Big Horn’s lineup includes single-varietal EVOOs like Picual, Arbequina, Coratina, and Arbosana, which allow your chili and herb flavors to shine. For those looking to experiment, they also offer flavored options such as Garlic, Baklouti Green Chili Pepper, Cayenne Chili Pepper, and Tuscan Herb. Starting at just $8.99, these oils provide an accessible way to elevate your Olio Santo.
Conclusion
Making Olio Santo at home is a simple way to bring the essence of Italian cooking to your kitchen. This chili oil comes together with just two ingredients: high-quality extra virgin olive oil and dried chili peppers. Whether you choose the cold infusion method, which develops deeper, layered flavors over 2–3 weeks, or the gentle heat infusion, which takes just 3–5 minutes, the result is a versatile condiment that adds a burst of flavor to any dish. The secret to achieving that authentic Italian taste lies in using the best ingredients.
For the olive oil, opt for Ultra Premium Extra Virgin Olive Oil with an acidity level below 0.8% and high levels of polyphenols. A cold-pressed EVOO preserves over 20 types of beneficial polyphenols, ensuring your Olio Santo not only tastes incredible but also offers nutritional benefits.
"You only find these impressive health benefits in authentic extra-virgin olive oil, especially when it's cold-pressed and, ideally, organic." - Walks of Italy
If you go with the cold infusion method, store your Olio Santo in a cool, dark place to maintain its flavor and quality for up to six months. The beauty of this recipe is its flexibility - you can adjust the heat level to your liking and experiment with different chili varieties to create a blend that’s uniquely yours.
This simple condiment has the power to transform meals. A drizzle of Olio Santo can enhance pizza, pasta, roasted vegetables, or grilled meats, adding just the right amount of heat and richness. By starting with premium ingredients like Big Horn Olive Oil's Ultra Premium EVOO and following the straightforward infusion methods, you’ll understand why Italian cooks have cherished this spicy oil for generations. Bring a touch of Italy to your table and make every meal feel special.
FAQs
What’s the difference in flavor and shelf life between cold-infused and heat-infused Olio Santo?
The taste and longevity of Olio Santo depend on whether you choose the cold infusion or heat infusion method. Cold infusion offers a gentler, fresher chili flavor since the ingredients are steeped gradually without heat. While this method takes more time to fully develop its flavor, it often extends the oil’s shelf life because heat isn’t involved, which can speed up oil degradation.
On the flip side, heat infusion delivers a stronger, more intense chili flavor by using heat to quickly extract the oils and essence of the chili. However, the downside is that heat can slightly shorten the shelf life of the oil due to oxidation.
To keep your Olio Santo at its best, store it in an airtight container in a cool, dark spot. This helps maintain both its flavor and quality over time.
What should I look for in extra virgin olive oil when making Olio Santo?
To create the best Olio Santo, start with extra virgin olive oil (EVOO) of excellent quality. Choose oils with a recent harvest date and packaged in dark glass bottles, which help shield the oil from light and keep it fresh longer. Prioritize options labeled cold-extracted or cold-pressed - these processes help retain both the oil's flavor and nutritional benefits. A bold, slightly peppery EVOO is ideal for this recipe, as its flavor complements the chili's heat and enriches the overall taste. For reliable results, stick with a reputable brand known for producing top-tier olive oils.
What safety precautions should I take when using fresh garlic in Olio Santo, and how should I store it to keep it fresh?
Using fresh garlic in Olio Santo demands careful handling to minimize the risk of botulism, a serious illness that can result from improper storage of garlic-infused oil. To ensure safety, always keep the oil refrigerated at or below 40°F and consume it within one week. This helps prevent the growth of harmful bacteria.
Be vigilant for any signs of spoilage, like cloudiness, mold, or an unusual odor. If you notice any of these, discard the oil right away. Safe storage and handling are essential for enjoying this deliciously flavored oil without worry.