Smoked Olive Oil

Has anyone had any experience with smoked olive oil? Whick brand to you prefer?

They all look belly, belly expensive; $25 for 6 oz!

They all look belly, belly expensive; $25 for 6 oz!

At first glance, I found this company, and spoke with the owner. She told me they are the only ones who make smoked olive oil in the US because it is new, they have applied for a patent on their smoking process that is unique and does not damage the olive oil. She also told me about Vino Vinigars which are winning awards for their product. I am an olive oil and vinegar nut and always on the search for different varieties. Tyler Florence and Emeril Lagassee are using their smoked olive oils. Tyler at his Wayfarers Restaruant in San Francisco. Several Napa Chefs are also using it. She said it is addictive. I ordered the sampler 3-pak.
http://thesmokedolive.com/

Dumb question. Why can't you cold smoke oil yourself? Get the smoker really smoking and then put the oil using a Pyrex cake pan with a shallow layer of oil? What is the temperature over which EVOO loses it's flavor? Keep it under that temperature and as cool as possible. My instinct tells me it might be a good idea to do it with high humidity as well.

I'm a complete smoked olive oil naif but I think Geo has got it right: pick some nice fragrant woods and DIY.

As a point of possible interest, smoked olive oils were introduced in parts of Italy, French Provence, Greece and Israel about a decade ago. They were quickly rejected by most as spoiling the natural flavor of the oil. Indeed, many flavoring devices can be used for olive oil (e.g. the introduction of tarragon sprigs, other herbs, even whole hot peppers) but those add to and complement rather than hide the natural flavors of the oil.

Best
Rogov

As a point of possible interest, smoked olive oils were introduced in parts of Italy, French Provence, Greece and Israel about a decade ago. They were quickly rejected by most as spoiling the natural flavor of the oil. Indeed, many flavoring devices can be used for olive oil (e.g. the introduction of tarragon sprigs, other herbs, even whole hot peppers) but those add to and complement rather than hide the natural flavors of the oil.

Best
Rogov

You are right Daniel, and that is what this couple has acheived, smoking without heat. Did you visit the website I posted...they explain a little about it there.

Karen, Hi....

I did read their comments. For me the problem is not how the smoked effect is attained, it is the result. If I want a smoky effect on dishes with olive oil I will use a bit of smoked sea salt. But then again, perhaps another case of different strokes for different folks.

Best
Rogov

I'd be interested to know what you'd use it for...
Like Daniel, I occasionally use smoked sea salt-- but very, very rarely.

Karen, Hi....

I did read their comments. For me the problem is not how the smoked effect is attained, it is the result. If I want a smoky effect on dishes with olive oil I will use a bit of smoked sea salt. But then again, perhaps another case of different strokes for different folks.

Best
Rogov

I like your alternative Daniel.

I did think of another way to accomplish smoke flavors in EVOO. In a partially enclosed environment place your oil spread out thinly and boil your smoked water from your smoker. Let sufficient heat escape so as to not raise the temperature to a high level.

[Jenise]

Interesting idea, smoked olive oil, though not one I feel immediately attracted to. Much as I like authentically smoked meats and fish, smoked flavors can quickly become too much of a good thing and in America fake smoke flavoring pervades too many things for my tastes.

Wouldn't turn down a chance to work with it, though. Will be interesting, Karen, to hear how it works out for you.

Our cousin who ate at Tyler Florence's Wayferers Inn in San Francisco said it was used on the mac and cheese she had there, which was excellent. I see on the olive oil website they are using it on roasted asparagus or any veggies, hummus a chicken chile stew, wraps, buckwheat noodles, deviled eggs....anything really. that you would use smoked salt on. I can't wait to try it. The owner I spoke with was very excited about it. She is an olive oil and vinegar lover and like me, experiments with different combinations. We spoke for 30 minutes about some of our finds.

Karen, Hi....

I did read their comments. For me the problem is not how the smoked effect is attained, it is the result. If I want a smoky effect on dishes with olive oil I will use a bit of smoked sea salt. But then again, perhaps another case of different strokes for different folks.

Best
Rogov

Don't know about the strokes...for me it is the thrill of a new find, a new flavor, and the anticipation of using it. I have smoked salt, and liquid smoke. but this sounded very different. If chef's in the Napa area wine country, Thomas Keller, for one, plus Tyler Florence and Emeril Lagasse are finding it a great product, why wouldn't I, a home cook want to try it in my kitchen. I'll let you know how it is...should arrive this week.

[Jenise]

Don't know about the strokes...for me it is the thrill of a new find, a new flavor, and the anticipation of using it.

Good attitude, Karen; never stop being curious. Will be interesting to hear what you think (and I hope you compare the smoked olive oil to plain olive oil + smoked salt on the same item).

Our cousin who ate at Tyler Florence's Wayferers Inn in San Francisco said it was used on the mac and cheese she had there, which was excellent. I see on the olive oil website they are using it on roasted asparagus or any veggies, hummus a chicken chile stew, wraps, buckwheat noodles, deviled eggs....anything really. that you would use smoked salt on. I can't wait to try it. The owner I spoke with was very excited about it. She is an olive oil and vinegar lover and like me, experiments with different combinations. We spoke for 30 minutes about some of our finds.

Yes Karen, please update us on how you like it and what you used it on!

Good attitude, Karen; never stop being curious. Will be interesting to hear what you think (and I hope you compare the smoked olive oil to plain olive oil + smoked salt on the same item).

I have several varieties of smoked salt in my pantry and can't say that I like them. This morning I made a breakfast sandwich with whole grain bread, fresh tomatoes and an Anaheim pepper from my garden. I sprinkled the salt over the peppers as they browned, and on the tomatoes. I could not taste a smoke flavor. I love my truffle salt, and even an herb salt that I have is great. The only smoked salt I have not tried is the hickory. I just finished an alder smoked salt, and it was bland, as well. Could be the supplier did not do a good job at smoking.

[Jenise]

Good attitude, Karen; never stop being curious. Will be interesting to hear what you think (and I hope you compare the smoked olive oil to plain olive oil + smoked salt on the same item).

I have several varieties of smoked salt in my pantry and can't say that I like them. This morning I made a breakfast sandwich with whole grain bread, fresh tomatoes and an Anaheim pepper from my garden. I sprinkled the salt over the peppers as they browned, and on the tomatoes. I could not taste a smoke flavor. I love my truffle salt, and even an herb salt that I have is great. The only smoked salt I have not tried is the hickory. I just finished an alder smoked salt, and it was bland, as well. Could be the supplier did not do a good job at smoking.

Very true re the supplier. I'm such a fan of Maldon salt that I couldn't resist their smoked version when I saw it--in part because it was a lovely golden color--but it had only a mild smoked aroma and no smoked taste at all. An alder-smoked Washington product that I have is, on the contrary, very smokey and good. It's just dark gray, though, which isn't attractive on anything where the color bleeds.

Very true re the supplier. I'm such a fan of Maldon salt that I couldn't resist their smoked version when I saw it--in part because it was a lovely golden color--but it had only a mild smoked aroma and no smoked taste at all. An alder-smoked Washington product that I have is, on the contrary, very smokey and good. It's just dark gray, though, which isn't attractive on anything where the color bleeds.

Is it Salish? I just used the last of my Alder Smoked Sea Salt last night on a Swiss Chard and Mushroom Gratin. It was very good but I did not detect any smoke flavor. I read up a little on smoked salt and many say to put in on just prior to serving. I've been using it during cooking. Maybe that is why I could not taste it...I killed it!

My mate Mark wrote a review of smoked olive oil on his blog:

http://www.realfoodhascurves.com/food-b ... e-oil.html

sorry, i can't figure out why anyone would WANT smoked olive oil. its getting bad. there is an olive oil store here that has almost every kind of olive oil imaginable - excpet of course - plain old extra virgin provence oil - in fact, very few few plain oils at all. nearly all are flavored with something or other.

My olive oil should have been here by now, so a polite email to the company asking about it resulted in this reply I got this morning.

Hi Karen,



We had a mix-up, my mistake. It won’t go out until the morning….I felt so bad I threw in a 200 ml bottle of our SONOMA for free….and a recipe from Tyler’s new book using our SONOMA smoked olive oil. It’s one of the recipes from WAYFARE TAVERN. It would be fun if it was one that your friend tried.



Anyhow, I’m really sorry & hope the extra treat makes up for wait!



Thanks,

Brenda


So, customer service is already good and It should be on my front porch tomorrow.

[Jenise]

Is it Salish? ... Maybe that is why I could not taste it...I killed it!

Yes and yes. That's why they're called "finishing salts".

sorry, i can't figure out why anyone would WANT smoked olive oil. its getting bad. there is an olive oil store here that has almost every kind of olive oil imaginable - excpet of course - plain old extra virgin provence oil - in fact, very few few plain oils at all. nearly all are flavored with something or other.

I have not found that to be true here David. We have a local olive oil region here, therefore, I buy lovely oils locally. I do see flavored oils in the supermakets, however, the plain extra - virgins are still plentifull. As to why anyone would want smoked olive oil.....for me, it is new, and something fun to play around with....which is something I like to do. I try fine olive oils and vinegars like many folks try fine wines.

So the smoked olive oil got here today, all wrapped up in organza bags with matching ribbons, will be great for taking wine bottles to a hostess. I opened one type, their Gold Medal Sonoma. It has a wonderful aroma with a delicate smoke smell and taste, and a peppery finish. I added some to a batch of fresh tomato sauce I made today...very nice. I am making a vinaigrette for my salad tonight using a cab flavored vinegar to go with our steaks, as my first real taste testing.