Smoked - smoked oil
Smoked Oil
A few years ago we came up with the idea of creating a smoked oil without the use of artificial flavors. We partnered with a small producer of Smoked Salmon to experiment with the process of cold smoking extra virgin olive oil.
The smoked oil is the result of the synergy born in 2019 between two Parma companies, Coppini Arte Olearia and Upstream . This liquid gold tells the story of the meeting of two excellent raw materials: the Sicilian cultivars Nocellara del Belice and Biancolilla, with a slightly fruity flavor, and the beech wood harvested on the Parma Apennines.
Smoked oil is made from olives pressed within 24 hours of harvesting and is cold-extracted at a temperature below 27°C, in order to preserve its quality and organoleptic properties.
The cold smoking process follows the same “recipe” as Upstream Salmon, a Parma-based company specializing in the production of smoked salmon.
The delicate smoke that develops from the wood of Monte Caio lingers for the time necessary to envelop the oil only with its aromatic part , so as not to alter its taste characteristics.
The intensity of the extra virgin olive oil and the aroma of the smoke had to be carefully combined and balanced, for this reason we worked with professional tasters and Chefs to create the perfect marriage between these flavors.
This is a product obtained exclusively through a natural smoking process, without the addition of artificial flavors. This process allows for a seasoning with a gentle and balanced flavor that gives a pleasantly smoky note to the most varied recipes.
IDENTITY CARD OF OUR SMOKED OIL
Dressing based on extra virgin olive oil cold smoked with beech wood.
CULTIVAR : the extra virgin olive oil at the base of this condiment is produced with Sicilian cultivars Nocellara del Belice and Biancolilla.
PAIRINGS: this condiment is ideal to accompany fish, meat, baked vegetables or to give an original smoky note to the most varied dishes, such as pasta or risotto or a cream soup.
