Smoked oil.... what to do with it?
I recently received a bottle of smoked olive oil, I've drizzled it on a few salads, and in a marinade for chicken. Any ideas of how else to use it? The flavour is delicious, and quite intense, I have no clue how to marry other flavours with it - in case it overpowers them. Many thanks!
Estevitz, the Venezuelan with a cooking show on elgourmet (in Latin America), just used a few drops on the sauce around a plated chunk of fish.
It is usually used as a finishing oil - like over a steak, maybe with some balsamic.
Try it in some homemade aioli.
Try processing it in the food processor with tapioca maltodextrin to make a smoked olive oil powder for use on everything from fish fillets to popcorn.