Purple Salad With Hazelnuts & Olio Santo

‘Oil Of the Saints’ or Holy Oil. This ignites your soul. Common in Southern Italy, this is my twist on the classic Chilli Oil to add pronounced flavour and depth to any dish.

Use any Cooked or Raw Vegetables you see fit, for me, the natural Autumnal Anthocyanins work wonders here. Feel free to substitute any peppercorns you have.

olio santo, fall salads, autumn salads, blackberry recipes, winter salads, salad dressing, chill dressing

Yield: 8-10

Author: Suze Morrison

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Purple Salad With Hazelnuts & Olio Santo

Prep time: 12 MinCook time: 4 HourTotal time: 4 H & 12 M

‘Oil Of the Saints’ or Holy Oil. This ignites your soul. Common in Southern Italy, this is my twist on the classic Chilli Oil to add pronounced flavour and depth to any dish.

Ingredients

• 500ml Extra Virgin Olive Oil
• 1 tbsp Chopped Red Chillies
• 1 tsp Andaliman Long Peppercorns
• 1 tsp. Passion Berries
• 1 tsp Selim Peppercorns
• Salad Vegetables of choice

Instructions

1. Heat the oven to its lowest setting and place the fresh chillies on a baking sheet lined with baking paper.
2. Dry for 3-4 hours or until completely dry, to make this more economical, I dry a large quantity and store them in an airtight jar.
3. Add the chillies, pepper corns and passion berries to a pestle and mortar and roughly grind, not too fine just enough to break them down a bit.
4. Add to a sterile bottle and top with the oil so that everything is completely submerged.
5. Store in a cool dark place for 3 weeks before using. This will keep for 6 months away from direct sunlight.

https://gourmetglow.co.uk/recipes/purple-salad-with-hazelnuts-olio-santo

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