The Saveur 100 - Chef's Edition



January 1, 2011

Smoked 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.

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