Olio Santo means ‘holy oil’ in Italian – it’s a hot chilli oil enjoyed by southern Italians and it’s the one you find on the table at pizzerias. Use it on pizzas (home-made or takeaway), with roast vegetables, grilled fish or serve a drizzle with bean and pasta soup.
Makes 400ml (recipe halves or doubles easily)
8 medium dried chillies with seeds
400ml virgin olive oil
1. Pound the dried chillies in a mortar and pestle or chop them finely with a knife or a spice grinder (wear plastic gloves and don’t touch your eyes or any delicate parts).
2. Add the chillies to a sterilised glass jar, pour over the olive oil and stir. Seal and leave to infuse in a dark cupboard for a week or two. Give it a little shake every so often. The oil will keep for a few months in the fridge.