4 Ways to Use Smoked Olive Oil

This extra virgin olive oil is cold smoked in Puglia using natural olive wood. On the palate, it combines delicate softness with a smooth, smoky middle interspersed with gentle spicy notes and a lingering floral finish. Here are 4 ways to use smoked olive oil

 

Marinated Steaks with Smoked Olive Oil

4 - 2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz. each
Kosher salt and freshly ground black pepper
2 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
2-3 tablespoons smoked olive oil
  1. Generously season the steaks with salt and pepper. Place 2 tablespoons smoked olive oil, shallots, rosemary, and garlic into resealable bags along with the steaks. Marinate for 2 hours.
  2. Remove the steaks form marinade and prepare your grill. Grill to desired doneness.

Original Recipe

 

Corn Salad with Smoked Olive Oil

4 ears of corn, raw or cooked to your taste
¾ cup of cherry tomatoes, cut in half
1 small jalapeño, cleaned, de-seeded and diced
1 small red onion, small diced
2 tablespoons cilantro, chopped
3 tablespoons smoked olive oil
½ lime, juiced
Salt and pepper to taste

  1. First trim the kernels off the corn cob, and place into a large bowl. Combine with the tomatoes, jalapeño, onion, cilantro, olive oil and lime juice. Mix to combine, then season with salt and freshly ground black pepper to taste.
  2. Serve chilled or at room temperature.

Original Recipe

 

Caprese Salad with Smoked Olive Oil

 
1 ball of fresh mozzarella (about 125g / 4.4oz)
1 large juicy and ripe tomato
1 Tbsp of smoked olive oil
Cracked black pepper, to taste
5-10 basil leaves
  1. Slice both your mozzarella and tomato into thick slices.
  2. Assemble in overlapping layers on a plate.
  3. Grind some black pepper over the top.
  4. Drizzle with smoked olive oil.
  5. Garnish with basil leaves.

Original Recipe

 

Basil & Smoked Olive Oil Pesto

2 cups fresh basil leaves, tightly packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
¼ cup smoked olive oil
¼ cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground pepper to taste

  1. Combine the basil in with the pine nuts and pulse a few time in a food processor or blender (you may use walnuts instead of pine nuts, just pulse them a few times first before adding the basil).
  2. Add the garlic and pulse a few times more.
  3. Slowly add the olive oils in a constant stream while the food processor is on. Stop to scrape down the sides of the processor with a rubber spatula.
  4. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Original Recipe