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!