Olio Santo Extra-Virgin Olive Oil
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: 100% extra-virgin olive oil.
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- 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).
Rated 5 out of 5 by PJMcCormack from Mild flavor Great olive oil, use for cooking, sautéing ,and salad dressingDate published: 2016-11-30Rated 5 out of 5 by srugrad 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: 2016-07-11Rated 5 out of 5 by dcarroll 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: 2016-07-05Rated 5 out of 5 by AndreaSpat 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: 2015-11-04Rated 5 out of 5 by Klir 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: 2015-10-02Rated 5 out of 5 by DMSoren 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: 2015-06-26Rated 4 out of 5 by nacnud 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: 2015-04-16Rated 5 out of 5 by BeeCeeEss from Sacred oil indeed! I never thought I would like any extra virgin olive oil until I tried Olio Santo from California. I've read about the great health benefits of using EVOO but I always found them too pungent, biting, "peppery" and overwhelming. I am so glad I discovered this wonderful, mild, buttery product after reading so many glowing reviews about it here. Of course, it certainly doesn't hurt that it is recommended by Ina Garten, a.k.a., the Barefoot Contessa. This oil gives food a wonderful flavor and the foods that I brown in it come out a beautiful, crispy deep golden color. If you have been hesitant to try an extra virgin olive oil, please give this one a try. I know you will be pleased. What's not to love?Date published: 2015-04-08