Product Review

Tiny Arbequina olives from the foothills of the Pyrenees mountains are harvested, cold pressed and filtered to produce a golden extra virgin olive oil with a maximum acidity of 0.5% The tangy and buttery extra virgin olive oil is then shipped to an artisan who puts the oil in shallow trays over a smoldering fire of pine cones in order to absorb the pine smoke. Smoked Extra Virgin Olive Oil is a natural partner for seafood. Another treat is a great spinach salad with raisins and currents topped with the smoked olive oil. It is a natural way to finish off their barbecued meats rather than using artificial liquid smoke. Also good on baked potatoes.