Photo © Sara Julian (Holy Smoke). © Lee McLaughlin (The Smoked Olive).
Courtesy of oliveoillovers.com (Castillo de Canena)
These olive oils are a clever way to add smokiness to all types of food.
Holy Smoke (left)
Smoked over hickory and pecan wood. $15 for 8.5 oz; holysmokeoliveoil.com.
The Smoked Olive Sonoma (middle)
Fruity and a little spicy. $24 for 6.75 oz; thesmokedolive.com.
Castillo de Canena (right)
Fantastic on roast potatoes. $21.50 for 250 ml; oliveoillovers.com.
Try it in a Recipe: Smoky Salmorejo
This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meatiness to the vegetarian dish. GET THE RECIPE »
Related: Lazy Grilling: Shortcuts to Smoky Flavor
F&W’s Summer Grilling Guide
F&W celebrates its 35th anniversary throughout March. For more fun clips from the archives (like legend Julia Child looking badass), follow us on Instagram #FW35th @foodandwinemag. Here, the trends that came and went.
In the late ’80s, F&W proclaimed that Floribbean food and cocktails were here to stay.
“The Southwest is hot!” F&W exclaimed in 1987. This is still true; just not the food.
Creole & Cajun
Jambalaya and gumbo are classics, but they’re not “state of the art eating,” as F&W reported in 1989.
Along with Camembert and pasta salad, a talisman of the high life from the Reagan era.
Itty-bitty vegetables seem to reappear on menus (and in F&W) every five years or so. The last time was 2008.
Download the Full Story: 35 Years of Food Trends »