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.