MICHAEL KRAUS
Culture

Smoked Olive Oil

Probably because I'm Italian, I generally prefer Italian olive oil to Spanish. But a few months ago, I discovered a wonderful pine cone-smoked Arbequina olive oil from Miguel & Valentino in Barcelona. It's lightly smoky and perfect for finishing meats or drizzling over crushed Yukon Gold potatoes along with lemon juice and yuzu salt. —Tony Conte, The Oval Room, Washington, D.C.

Find out where to purchase Miguel & Valentino smoked extra-virgin olive oil and other Miguel & Valentino products at Miguel & Valentino

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