Olio Santo Extra-Virgin Olive Oil

Limited Time Only! 20% Off
Sugg. Price $39.95 Our Price $31.96

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Summary

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 extra-virgin olive oil from the celebrated Central Valley growing region.
  • Full bodied, with a robust early-harvest flavor.
  • Wonderful for salads, pastas, grilled foods and dipping.
  • 25.4 oz.
  • Made in USA.
Ingredients
  • Ingredients: 100% extra-virgin olive oil.
Shipping

Shipping Information

UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.

Shipping Rates

The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.

Next Day Delivery

For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.

Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.

Chili Lemon Olive Oil Recipe

Have ready a hot, sterilized bottle.

Pour the olive oil into a small nonreactive saucepan. Working directly over the pan, grate the zest from the lemons, letting it fall into the oil. Add the chilies and bay leaf. Clip a candy thermometer onto the side of the pan. Heat the oil over medium-low heat until the thermometer registers 200ºF, then cook at 200º to 225ºF for 10 minutes. Let cool slightly.

Using a funnel, pour the oil into the bottle. Cover tightly and store at room temperature for up to 2 months. Makes 1 pint.

Note: To make orange-rosemary oil, substitute the zest from 1 orange for the lemon zest and 3 fresh rosemary sprigs, rinsed and patted dry, for the chilies.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

See full Chili Lemon Olive Oil Recipe.

  • Rated 5 out of 5 by from BEST Olive Oil I have been using this olive oil for years!! Great flavor!!! Perfect for cooking or dunking some bread into! Excellent quality at a great price!! I consider myself an olive oil snob and this is at the top of my list! Compares to some of the great extra virgin olive oil from Italy. Try this, you will not be disappointed!! Highly recommend
    Date published: 2017-10-16
    Rated 5 out of 5 by from Mild flavor Great olive oil, use for cooking, sautéing ,and salad dressing
    Date published: 2016-11-30
    Rated 5 out of 5 by from My favorite EVOO I was introduced to this olive oil many years ago by a W-S store employee. She allowed me to sample it before I agreed it was the best I'd ever tasted. You will want to use it in all your recipes that call for EVOO, to sauté your vegetables, dress a caprese salad, or with just your favorite bread! And it's worth noting that Ina Garten is also a fan.You might spot the bottle on her show...
    Date published: 2016-07-11
    Rated 5 out of 5 by from Love this olive oil! My local store was out of this product due to its popularity, so I ordered online. The packaging was excellent, insulated against heat and breakage. Thanks Williams-Sonoma.
    Date published: 2016-07-05
    Rated 5 out of 5 by from Wonderful olive oil This oil is wonderful for cooking and use in salad dressings. I use it frequently when any recipe calls for vegetable oil.
    Date published: 2015-11-04
    Rated 5 out of 5 by from Olio Santo Extra-Virgin Olive Oil This is by far the best Olive Oil I have ever tasted. I use this oil for lot's of thing's like Salad Dressing,Roasting Veggies, and it's also great alone as a dipping oil.I wait for this item to go on sale then pick up extra bottles so i never run out. If you havent tryed it yet please do it's wonderful.
    Date published: 2015-10-02
    Rated 5 out of 5 by from Great quakity oil I use it all the time. It's just a great quality oil. What more can one say. Buy it. You'll be happy you did.
    Date published: 2015-06-26
    Rated 4 out of 5 by from As seen being used on my favorite cooking show I have seen this product being used on several of my favorite cooking shows, tried it and now it is my favorite!
    Date published: 2015-04-16
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