Finca La Barca Smoked Olive Oil, 250 ml, OL04013

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Fortunately, due to its minimal processing, extra virgin olive oil—and to a lesser extent, regular olive oil—contains polyphenol compounds, which have potent antioxidant properties. These compounds allow the oil to resist oxidation when heated within normal cooking temperatures. Scrub the lemons and slice very thin. Discard any seeds. Place the lemon slices in a saucepan with the oil and thyme sprigs and

Let’s start with the basics. Smoked olive oil is exactly that: good quality extra virgin olive oil that’s been treated in the smoker. While the concept is simple enough, smoking olive oil poses an interesting challenge. Too much heat can degrade the flavor of a nice olive oil.Make flavorful sauces. Yes, smoky pesto and smoked chimmi churri are amazing. A smoky garlic and herb aioli is excellent to put on your cheeseburger. A smoked mignonette is the perfect accouterment for raw oysters.

Smoked sugar, chiles and pork were made for each other. This marinade would be a great start for a slow roasted, pulled pork. Also try it for poultry, or flank steak. (Heat level medium-hot) Garnishes: chopped green pepper, chopped onions, sliced scallions, croutons, avocado, cooked shrimp, cured ham (Spanish Serrano), and/or basil oil (see recipe). Use as many garnishes as you like. The easiest way to get perfect Hollandaise is to use a blender. This recipe has all the same ingredients as the classic, but there’s no need for a double boiler and no chance of the sauce separating…it’s foolproof. The addition of The Smoked Olive’s Sonoma Smoked Olive Oil creates the most spectacular flavor and your Eggs Benedict, steamed asparagus and salmon dishes will never be the same!

What Is a Smoke Point?

Smoke can also mess with flavor and nutrition. As mentioned above, olive oil contains polyphenols, which function as antioxidants to help the oil resist oxidation when heated. Polyphenols are also what contribute to EVOO’s unique, vibrant flavor. However, in the process of combatting oxidation—particularly when the oil starts to smoke)—these healthy compounds begin to degrade, dulling flavor and reducing health benefits. Heating an oil until it just begins to smoke is important for cooking methods such as searing meat and it imparts a pleasant smoky flavor. But allowing an oil to smoke excessively can cause unwanted flavors and unhealthy compounds including pro-inflammatory free radicals to develop. It also causes some of the oil’s naturally occurring nutrients to degrade. Why Olive Oil’s Smoke Point Matters, To An Extent Ganesan K, Sukalingam K, Xu B. Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review. Crit Rev Food Sci Nutr. 2019;59(3):488-505. doi:10.1080/10408398.2017.1379470.