Olio Santo Extra Virgin Olive Oil, 750ml

Summary

Flavor Profile

• Robust, early-harvest flavor

Why We Love It

• In ancient times, olio santo – the "sacred oil" that represented the best of the olive harvest – was reserved for use in religious ceremonies. Today, the term identifies this award-winning extra-virgin olive oil from California's Napa Valley. Cold-pressed from olives grown in the celebrated Central Valley, the oil has a robust, early-harvest flavor that's wonderful for salads, pastas, grilled foods and dipping.

Net Weight

• 25.4 oz./750ml.

Use & Care

Receiving Instructions

• Store unopened in cool, dry place away from direct sunlight for up to 24 months.

Chili Lemon Olive Oil Recipe

• Have ready a hot, sterilized bottle.
• Pour olive oil into small nonreactive saucepan. Working directly over pan, grate zest from lemons, letting it fall into oil. Add chilies and bay leaf.
• Clip candy thermometer onto side of pan. Heat oil over medium-low heat until thermometer registers 200ºF, then cook at 200ºF to 225ºF for 10 minutes. Let cool slightly.
• Using funnel, pour oil into bottle. Cover tightly and store at room temperature for up to 2 months.
• Makes 1 pint.
• Note: To make orange-rosemary oil, substitute zest from 1 orange for lemon zest and 3 fresh rosemary sprigs, rinsed and patted dry, for chilies.
• Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne and Rick Field (Weldon Owen, 2010).
• See full Chili Lemon Olive Oil Recipe.

Ingredients

• 100% extra-virgin olive oil.