Finca La Barca Smoked Olive Oil, 250 ml, OL04013

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NOTE:for a Main Course portion calculate 90 gram (3 oz.) of risotto and 30 gram (1 oz.) more mushrooms. Olive oil’s smoke point has been a source of much controversy in the culinary and nutrition world, prompting many people to believe that heating olive oil detracts significantly from its health benefits and releases toxic compounds. But—spoiler alert— cooking with olive oil (and EVOO) is perfectly okay and smoke point is only one predictor of how an oil will react to heat. For most scenarios, the easiest way to turn your hot smoker into a cold smoker is by using an external heat source that pumps into the smoking chamber via a pipe. It all depends on the equipment you have on hand, but there are many ways to set up your gear. You can see a few configurations from the experts here. 2. Choose the type of wood Your hot smoker may need some adjustments before you can cold smoke anything. In cold smoking, you need to keep what you’re smoking (in this case, your olive oil) separate from the heat source. As such, you’ll need a smoker with two separate chambers.

Combine the mushrooms and garlic in a large roasting pan. Add the Sonoma Smoked Olive Oil and fresh ground pepper — stir well to combine and spread out evenlyLet’s start with the basics. Smoked olive oil is exactly that: good quality extra virgin olive oil that’s been treated in the smoker. While the concept is simple enough, smoking olive oil poses an interesting challenge. Too much heat can degrade the flavor of a nice olive oil.

To serve:Slice cross-grain, diagonally and fan out the slices a bit for a nice presentation. Pour deglazed juices over the slices. Dip slices in any juices on the platter when serving. Good with roasted potato wedges, corn on the cob and salads. Wrap in a slice(s) of prosciutto under the base and around the sides of each pear, place insmall oven proof dish YOU MAY ALSO LIKE: This crostini with sauteed mushrooms, mascarpone cheese and truffle salt just might be my favorite way to eat mushrooms. Jump to the Sauteed Mushrooms and Truffle Salt Crostini Recipe.Roast The loins 35 to 40 minutes (turn after about 20 minutes) or until internal temperature reaches 155 degrees. Remove from heat, cover with foil and rest for 5 minutes to re-absorb its juices. Place the loins on a serving plate and add a splash of red wine to the baking pan as needed and heat it up over low flame and deglaze goodies for a sauce. When the coals are warming up, it’s time to prep the olive oil. Pour your extra virgin olive oil into a heat-resistant bowl, such as a Pyrex glass bowl. You can smoke any amount of oil you’d like, depending on your planned usage. A good place to start might be half a cup so you can fine tune your flavor. You can always make more!