A Taste of Sicily in Every Drop
Do you know what olio santo is? If you’re Sicilian, the answer is surely “yes,” because this fiery chili oil is a staple in most Sicilian pantries. For generations, Sicilians have treasured this simple yet powerful condiment, which elevates the flavor of countless dishes—from pasta to pizza, from soups to salads.
What Makes Olio Santo Special?
At its heart, olio santo is made of just two ingredients: the finest quality extra virgin olive oil (Italian DOP-certified, to ensure authenticity) and fiery red chili peppers. The chilies are sliced, left to macerate in the oil, and after a few weeks of resting in a cool, dark place, the infusion is ready. The result is an intensely aromatic, spicy oil that embodies the essence of Sicilian cuisine: bold, straightforward, and unforgettable.
This traditional oil is not just about heat—it’s about respecting the ingredients. As Sicilians say, meglio poco olio ma buono e di sicura provenienza—better a small amount of high-quality oil than a lot of poor-quality one. With just a few drops, olio santo adds depth, character, and that unmistakable Sicilian touch to your cooking.
How to Use Sicilian Chili Oil
This oil is incredibly versatile. You can drizzle it over toasted bread for a fiery crostino, stir it into soups for a spicy kick, spoon it lightly over pizza or salads, or even mix it into pasta for an extra layer of flavor. Just remember: it’s very spicy, so always use it sparingly—a teaspoon at a time is often enough.
Sicilian Chili Oil (Olio Santo Siciliano)
Servings
Fills 1 bottle (16 fl oz / about 2 cups)
Cooking Time
Prep Time: 15 minutes
Resting Time: 2–3 weeks
Total Time: about 2–3 weeks (including infusion time)
Ingredients
2 cups extra virgin olive oil (Italian, DOP-certified if possible)
15–20 fresh organic hot chili peppers
Instructions
Prepare the chili peppers: Wipe the peppers clean with a damp cloth. If you prefer, wash them briefly, but dry them thoroughly with a clean towel and let them air-dry for several hours. Any moisture left behind can cause spoilage.
Slice the peppers: Wearing kitchen gloves, slice the chili peppers into thin rings using scissors or a sharp knife. Keep the seeds—these carry most of the heat.
Assemble the bottle: Place the sliced peppers into a sterilized glass bottle or jar. Pour in the olive oil until the peppers are fully covered.
Seal and rest: Close tightly with a cork or lid. Store in a cool, dark place for at least 2–3 weeks before using. This infusion time develops the full flavor and spice.
Enjoy: Use sparingly to season pasta, pizza, soups, crostini, or salads.
Tips & Tricks
Always wear gloves when handling hot peppers.
The peppers must be completely dry before adding to oil to prevent spoilage.
Store in a cool, dark place away from sunlight.
Once opened, keep refrigerated and consume within 2–3 months.
Nutritional Facts (per teaspoon)
Calories: 40
Total Fat: 4.5 g
Saturated Fat: 0.7 g
Carbohydrates: 0 g
Protein: 0 g
Sodium: 0 mg
OLIO SANTO: SICILIAN CHILI OIL
Notes
Ingredients
- 2 cups extra virgin olive oil (Italian, DOP-certified if possible)
- 15–20 fresh organic hot chili peppers
Instructions
- Prepare the chili peppers: Wipe the peppers clean with a damp cloth. If you prefer, wash them briefly, but dry them thoroughly with a clean towel and let them air-dry for several hours. Any moisture left behind can cause spoilage.
- Slice the peppers: Wearing kitchen gloves, slice the chili peppers into thin rings using scissors or a sharp knife. Keep the seeds—these carry most of the heat.
- Assemble the bottle: Place the sliced peppers into a sterilized glass bottle or jar. Pour in the olive oil until the peppers are fully covered.
- Seal and rest: Close tightly with a cork or lid. Store in a cool, dark place for at least 2–3 weeks before using. This infusion time develops the full flavor and spice.
- Enjoy: Use sparingly to season pasta, pizza, soups, crostini, or salads.
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