July 18, 2013

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

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