In short. Chilli oil, ready in two weeks: two or three dried chillies cut up and left in a 250 ml bottle of very good olive oil. That is the entire recipe.
It is called olio santo — holy oil — and it goes on pizza, pasta, pulses, salads and shellfish. In many houses the bottle simply lives on the table.
Ingredients
- a 250 ml bottle of very good extra virgin olive oil
- 2 or 3 dried chilli peppers
Method
1. The bottle. Wash and drain a small bottle — the kind ketchup comes in works well.
2. The chillies. Cut two or three dried chillies into pieces and put them in.
3. The oil. Fill up with a very good oil, and wait: it will be ready in two weeks.
Use good oil. There is nothing else in this to hide behind. A dull oil makes a dull holy oil, no matter how hot the chilli.
More on the preserves page, and on the oil itself in Apulian extra virgin olive oil.
