Smoked Olive Oil
In the last post (here), I dropped a hint about one last finishing touch on the pizza made from the antipasto bits and bites off the salad bar at our supermarket.
Once the pizza was cut into its pieces, Bruce drizzled each with smoked olive oil from The Smoked Olive.
Holy cow. Or olive. Or whatever.
If you don't know this stuff, you must. Now. It's a decadent, fantastic drizzle, great over a slice of this pizza--or any pizza. We used the Sonoma bottling, a little heavier on the smoke, with a nice fruity finish.
No cooking with it. Rather, dot it over the top. Of just about anything: scrambled eggs, mashed potatoes, creamy goat cheese, a piece of pan-fried fish. In other words, it's a condiment, like a high-flavor, expensive olive oil, but with smoke! Check out the full line of products and order your own bottles here.
The Smoked Olive recommends using it over shucked oysters. I can't wait!
drizzle, olive oil, pizza, smoked, smoked olive oil 
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Reader Comments (4)
Okay, Mark and I had a little difference of opinion on this pizza. I liked mine drizzled with the HOT chili smoked olive oil, he preferred his mild. But the smokiness from this oil made it taste like I grilled this pie over wood.
NEVER heard of this. When I first tasted smoked paprika a few years ago, I thought I'd died and gone to heaven, and now you tell me about this. Can one die twice?
Hmmm....do you think it's possible to home smoke olive oil? Any suggestions? Thanks...
Cheryl: I can tell you, based on years of experience, that one can die often. Nightly, in fact. (Sorry--obligatory Shakespeare bawdiness.)
Celia: I would have NO idea how to do this at home. It's some patented process they've come up with. I do know this: they don't smoke the olives, just the oil. But now you've run out of what I know. Except for the fact that I love this stuff. Had it for lunch on scrambled eggs. Yum!