La Tienda in the Press
Saveur - January 01, 2011
The Saveur 100 - Chef's EditionSmoked Olive Oil
Tony Conte, The Oval Room, Washington, D.C.
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.
Señorío de Vizcántar Special Selection Extra Virgin Olive Oil
SHIPS FOR FLAT RATE$19.95 OO-45