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Top Pick Of The Week

April 5, 2010

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Bruschetta

Add instant excitement to bruschetta, salads and virtually any olive oil application with smoked olive oil. Photo by Vitalina Rybakova | IST.

WHAT IT IS: Artisan-smoked olive oil.
WHY IT’S DIFFERENT: There are lots of flavored olive oils—basil, garlic, etc.—but this is one of the few (and the first American) smoked olive oils we’ve come across.
WHY WE LOVE IT: We use lots of olive oil, and smoking adds something special.
WHERE TO BUY IT: TheSmokedOlive.com.
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The Smoked Olive
Page 2: Varieties & Uses Of Smoked Olive Oil

This is Page 1 of a four-page review. Click on the black links below to visit other pages:

INDEX OF REVIEW

MORE TO DISCOVER

The Smoked Olive’s Olive Oil Varieties

The Smoked Olive currently offers three varieties of smoked extra virgin olive oil—or SEVOO, if you want to start spouting a new food term before everyone else on the block:

  • Napa Smoked Olive Oil, made from Napa Valley olives. This is less smoky than the one other plain olive oil, since the Napa fruit is more robust in olive flavor, keeping the smoke flavor from becoming too strong. We preferred this style, although some tasters preferred Sonoma.
  • Sonoma Smoked Olive Oil is smokier than Napa. The Sonoma olives are more mild, and the oil is most smokier—actually too much for a few of us. Most of us preferred the smoked Napa olive oil.
  • Santa Fe Smoked Olive Oil is olive oil with chiles. If you like the smoke and heat, go for the Santa Fe, tinged orange from the chiles with which it’s blended. This hot and smoky oil is great with corn on the cob, pot stickers and seafood. See the recipe for Cool Buckwheat Noodles & Shredded Chicken With Asian Pear, Shitake Mushrooms & Chili Smoked Olive Oil on the company website.


 

Potato Soup
It’s not just plain old potato (tomato, leek, etc.) soup with a drizzle of smoky olive oil. Photo by StudioX | IST.

How To Use The Olive Oils

The oils can be used for cooking, as a dip or to drizzle.

  • Drizzle over vegetables, into soups and grains (rice, quinoa), onto eggs and other dishes. We love smoky mashed potatoes and baked potatoes!
  • Use in a vinaigrette, especially on salads topped with chicken or grilled fish. Try it with spinach salad, too: The smoky flavor marries perfectly with spinach, bacon and boiled eggs. Add some raisins, too.
  • Use as a bread dipper (add some fresh herbs and a squeeze of citrus for more flavor complexity).
  • Use on fish and seafood—one of our favorite uses (it gives everything a smoked salmon-like elegance).
  • Use to finish barbecued meats instead of liquid smoke (an artificial product).

 

The smoked oils are packaged in 6.75- and 12.68-ounce bottles, so you can try all three in the smaller size. See some easy recipes for appetizers and main courses using smoked olive oil on the next two pages.


—Karen Hochman

The Smoked Olive

Smoked Olive Oils: Napa, Sonoma & Santa Fe

  • 6.75 Ounce/200 ml Bottle
    $20.00
    Current Special: $18.00
  • 12.68 Ounce/385 ml Bottle
    $30.00
    Current Special: $28.00

 

Purchase online* at TheSmokedOlive.com


Also available at fine retailers (see store
locator on website)

*Prices and product availability are verified at publication but are subject to change. Shipping is additional. These items are offered by a third party and THE NIBBLE has no relationship with them. Purchase information is provided as a reader convenience.

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Try this smoky trio. Photo by Jerry Deutsch | THE NIBBLE.

 

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