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| |  | Olive Oil | Home » » Miguel and Valentino Smoked Extra Virgin Olive Oil | | | | | | | Description: | | Tiny Arbequina olives from the foothills of the Pyrenees mountains are harvested, cold pressed and filtered to produce a golden extra virgin olive oil with a maximum acidity of 0.5% The tangy and buttery extra virgin olive oil is then shipped to an artisan who puts the oil in shallow trays over a smoldering fire of pine cones in order to absorb the pine smoke. Smoked Extra Virgin Olive Oil is a natural partner for seafood. Another treat is a great spinach salad with raisins and currents topped with the smoked olive oil. It is a natural way to finish off their barbecued meats rather than using artificial liquid smoke. Also good on baked potatoes. | | | Features: | |
• Cold pressed extra virgin olive oil
• Smoked by hand over pine cones
• Delightful addition to seafood, salads, grilled meats
• 8.5 oz/250 ml
| | | Product Details: | | | Average Customer Rating:
|  based on 5 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 5 customer reviews )
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Most Helpful Customer Reviews
3 of 3 found the following review helpful:
 Where's the Smoke?Dec 02, 2010
By Michael H. Wrisley
OK. I was all puckered up to really like this version of smoked olive oil (I thought the one I'd been guzzling was the only one in the world!). I figured at the rate my family consumes The Smoked Olive's local brand (they literally put it on almost EVERYTHING!), it might be worth saving a couple of bucks (after shipping it wasn't so much cheaper after all). I was excited the day it came (like 10 days after my order) and got out some of my homemade, wood-fired oven baked ciabatta bread. A big sloppy dip (I like olive oil) on a hunk of bread entered my mouth and... what happened to the smoke? There wasn't a whole lot of smoke to begin with, but the initial flavor literally fell off. Like some poorly executed wines that just have no character. Yeah, I'm spoiled and prejudice living in Sonoma County where the best artisan foods are found. I guess this is a perfect example of "you get what you pay for".
2 of 2 found the following review helpful:
 super flavor for vinaigrettes, reductions, any savory dishOct 25, 2010
By paw
This has been out of stock locally, though I keep asking for it wherever better olive oils are sold. It's a superb oil to begin with--very fresh and buttery, smooth and without any bite---but the added smoke dimension is really present; it doesn't overwhelm a sauce or dressing, but it doesn't vanish, either.
It's great when brushed over seared sea scallops just at the end of cooking. It marries well with citrus flavors. I've added it to a port-cherry sauce for duck breast, yum. It's good in any vinaigrette, but especially ones used with whole-grains.
2 of 2 found the following review helpful:
AMAZING!Mar 19, 2010
By Linda Cervon
I had a bottle of this a few years ago and HOARDED it. The place where I originally bought it has been out-of-stock for months and I have only a few drops left. I probably would have used it on more things other than salads and grilling meat and chicken but I was concerned I couldn't replace it.
It's so good... if you've never tasted pine smoked olive oil, try it now!
1 of 1 found the following review helpful:
 disappointingNov 27, 2010
By Joyce
This Spanish oil was disappointing. It lacked much, if any, real smoky flavor and I found the oil itself to be rather unappealing. We had the smoked olive oil from Napa, California and it was incredible! It's a little more expensive, but definitely worth it.
1 of 1 found the following review helpful:
Smoked EleganceDec 25, 2009
By Carol Purnell
"cpcooks"
Use this oil with a little balsamic vinegar and turn a salad into an experience. It is also an excellent addition to broiled or baked fish. Miguel and Valentino is a precious find!
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