Holy Smoke Smoked Olive Oil

Taste is bold love it

I love this olive oil! We buy it by the case!

YUM!!! I recently started a vegan diet, and when I was looking through recipes I found one for a Brussels sprout dish that called for this particular brand of olive oil. I didn't have it, and I thought, "What difference does it make?" So, I used a regular olive oil, and the dish was good. It was fine. But, I looked up Holy Smoke Smoked Olive Oil when I had some time later, and I decided to give it a try. Then I made the dish again, and HOLY SMOKE! Yes, it really DOES make a difference! Since I tried it, I've been looking for things to put it on; popcorn, salads, vegetables, veggie burgers...(soy) ice cream. (I'm kidding about the last one, but I can't find enough things to put it on!) I made veggie burgers for myself and my husband a few nights ago and lightly drizzled them with the Holy Smoke just before serving as a garnish. My husband hasn't stopped asking for them since. (He's not a vegan.) He's sold! I won't be without this stuff again. It's a bit pricey, but you don't need much, and it's worth every penny.

I'm going to go with a 4 star rating over a 5 as I thought that it could be a touch more smoke-flavored, and because there's also a light phenolic component to it that I don't think fits. The phenolic comes from the smoking, but it's not the kind you want, it's more plastic-like. I've used it in lighter dishes and found that it contributed a certain something, but it didn't really give me the smokiness that I was seeking, so for those dishes I now use a quality olive oil along with a sprinkling of smoked salt, which works great. Where this does shine, however, is as a dip for bread. I put it out as the first dish of the evening with a thinly sliced baguette, and everyone loves it (I usually do two versions, one straight, and the other with fresh cracked black pepper, finely ground dried chili peppers, and fine slivers of dried garlic). I then follow that by adding some cheese. It works well with softer flavored items, generally from cow's milk, and especially with caramel-like and nutty cheeses such as aged gouda. Avoid smoked cheeses as they don't seem to work. I'd recommend Fontina, Mahon, Emmental or Gruyere, Manchego, and Camembert or Brie.

My daughter brought me a bottle of Holy Smoke smoked olive oil from a trip to Charleston, and it was amazing--used it up in no time. It made everything better. I wanted more so I ordered a bottle from Amazon. I'm guessing that the bottle I bought from Amazon sat in a warehouse somewhere for a bit too long because it wasn't nearly as smokey as the first bottle. Holy Smoke offered to replace it which I appreciate. it's a great product.

I was excited to try this, unfortunately it's NOT good. There's not even a hint of smoke flavoring. I don't believe in writing bad reviews but there is NO EXCHANGING this product. I gave the company the opportunity to replace it, just in case I got a bad batch. They didn't care.

Excellent product as usual but bottle leaked oil from cap which was not tightly closed, allowing oil to wet the surrounding bubble wrap.

Honestly, once you've tried it, there's nothing that you won't use Holy Smoke Olive Oil on. Okay, well maybe there are a few things that you wouldn't use it on. This stuff is great though! Like bacon in a bottle! Holy Smoke is local to me but I ordered off of Amazon seeing it was free one-day shipping with Prime. The bottle got to me in a day of ordering and was well packaged (a ton of bubble wrap). This stuff is great on (almost) everything. I've used it on anything from chicken to vegetables. Gives off a great, bacon-esque smell when you're cooking with it and tastes amazing. Order you some! You won't be disappointed!