This early harvest olive oil is cold hickory smoked for a hint of flavor. We roast hickory wood chips and contain the smoke that it gives off. We then let the smoke cool down completely and push our extra virgin olive oil through it over a 24 hour period so it absorbs that smokey flavor.
It complements pulled pork and other meats, salmon, portabello mushrooms, and fried eggs. It is also the perfect, healthy alternative to bacon grease on a traditional spinach salad. If you are inclined to make your own barbecue sauce, be sure to add a dash of TOOC Hickory Smoked Oil to give it a little twang. This one’s new and so tasty that we’re sure it’s going to sell fast, so stock up before it’s gone.