Olio Santo
Olio Santo
Infused oils are a great way to elevate casual meals by adding layers of flavor to everyday recipes. This Olio Santo is one of our go-to infused oils. Grinding dried Italian chilies produces a powerful and flavorful spice that's hard to beat.
Calabria, the southernmost region of mainland Italy, produces some of the spiciest food in the country, including this slow-infused chili oil. We keep this around all year, adding drops of flavorful heat to any dish that needs a bit of kick. If you can't find Calabrian chilies, you can substitute your favorite type of spicy dried chili.
The process for making this delicious oil is simple. Coarsely grind chilies and combine with olive oil in a Mason jar. Seal and shake, then let the oil sit in a cool, dark place for two weeks. Eventually, the chilies will separate from the oil and sink to the bottom of the jar. Stay calm! This is a good thing, allowing you to easily pour off the clear chili oil on top.
Olio Santo
makes 8 oz
- 1/2 oz of dried Calabrian chilies
- 8 oz of extra virgin olive oil
- Grind the chilies in a spice grinder or food processor until coarsely ground (use gloves or wash you hands after handling!)
- Combine with the olive oil in an 8 oz Mason jar and shake briefly until the ground chilies are evenly mixed into the oil.
- Let sit in a cool, dark place for two weeks to allow the oil to infuse and the chilies to settle.
- Use sparingly as you would use hot sauce. The infusion will keep for up to two months stored in a cool, dark place.
Grilled Pizza Bianca
serves 4
- 8 oz of fresh pizza dough
- 2 tablespoons of olive oil
- Sea salt flakes
- Freshly ground black pepper
- 1/2 cup of sheep's milk ricotta (whipped with a whisk until creamy)
- 1/4 cup of chives (cut into batons)
- 1/4 cup of wildflower honey
- Olio Santo
- Form the pizza dough into a ball and let it rest for 10 minutes.
- Preheat a grill to high heat. Stretch the pizza dough into a long rectangle approximately 18 inches by 6 inches. Brush with olive oil and season with a pinch each of salt and pepper.
- Brush the grill grates with olive oil, then put on the pizza dough, stretching it into shape as you place it on the grill.
- Cover and grill until blistered and crisp (a little char is a good thing), then flip and repeat on the other side.
- Remove the pizza from the grill and top with ricotta, chives, and salt and pepper. Drizzle with honey evenly over the pizza and finish with Olio Santo to taste.
Hungry for more? Pick up our new book Infuse: Oil, Spirit, Water!
