Smoked Extra Virgin Olive Oil is fruity and mild, with a subtle smoky flavor.
Tiny Arbequina olives from the foothills of the Pyrenees mountains are harvested, first cold pressed and filtered to produce a golden extra virgin olive oil with a maximum acidity of 0.5% The tangy and buttery oil is then shipped to an artisan craftsman who sets the oil in shallow trays over a smoldering fire of pine cones, and monitors it as it absorbs the pine smoke.
Makes a natural partner for seafood, especially grilled fish. Try it on a spinach salad with raisins and currants to contrast the sweet and smoky flavors. Excellent on baked potatoes, and a stunning finishing oil for barbecued meats.