What You Need to Know
The technique involves slowly whisking olive oil and chili peppers together, creating a stable emulsion through the formation of a complex network of lipids and proteins. The process relies on the capsaicin in chili peppers to stabilize the emulsion.
This technique is unique in that it uses a combination of olive oil and chili peppers to create a spicy and flavorful olio santo, commonly used in Apulian dishes such as orecchiette con cime di rapa.
Key Parameters
Equipment
mortar and pestleglass jar with tight lidfine mesh strainer
Steps
- 1.
Orecchiette con Cime di Rapa (Apulia, Italy): Adds spicy depth to the bitter greens
- 2.
Focaccia Barese (Bari, Italy): Used as finishing oil for aromatic crust
- 3.
Korean-Chili Oil Fusion Noodles (Modern fusion): Bridges Italian and Korean chili traditions
The Science
Primary Reaction
Saponification