Olio Santo

Chef Pasquale Martinelli uses this olio santo for his recipe for baccala (cod baked in spicy tomato sauce).

  • Yield: Makes 1/2 cup

Source: The Martha Stewart Show, March Spring 2007


  • 5 to 6 small green or red hot peppers, preferably diavolicci, halved lengthwise, or 8 teaspoons red-pepper flakes
  • 1/2 cup olive oil


  1. Place peppers in a medium bowl and cover with oil. Cover and let stand at room temperature overnight before using.


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