This is a product found at the Winter Fancy Food Show sponsored by the National Association for the Specialty Food Trade, Inc. Look for more new products uncovered by The Food Channel!
Yes, you read it right. Smoked olive oil.
It started in California, as many innovations do, from The Smoked Olive. We spoke with Brenda Chatelain, CEO, about how this idea was created and how it came to life.
“It’s the only smoked olive oil in the U.S.,” she told us, “made with a patent pending process.” They’ve created three different flavors of smoke: Sonoma, Napa (our editor’s favorite) and Santa Fe—that’s the one with a little heat, which Chatelain says is great with corn on the cob.
“It a flavor reaction on a primal level,” she says. “We test marketed it at the Santa Rosa Farmer’s Market, and sold out the first day.”
For the home cook, Chatelain says it “elevates flavor”; for commercial use, she says it is perfect for “the more sophisticated taste buds.” In addition, the process retains the healthy benefits of olive oil, with great flavor. It can be used for cooking, as a dip, or to drizzle.
Here is the link to Episode II, which includes Sheer Bliss, Slow Cow, and Hagensborg Chocolates.
Here is the link to Episode I of our Product Showcase, featuring FruitziO, RealSalt, and MetroMint.