We use absolutely no additives to our extra virgin olive oil. Holy Smoke Smoked Olive Oil is two simple ingredients: Extra virgin olive oil and hickory smoke.
Cold-smoking is exactly what it sounds like. It's a natural process of smoking food without the heat. We created a machine that allows the extra virgin olive oil to maintain a temperature of 37° F while it's naturally smoked, just like you'd smoke meat. This near freezing temperature keeps the olive oil raw and ensures that it retains all of its chemical and nutritional properties. This means the exact same high quality gourmet extra virgin olive oil comes out of the machine that goes in, but it's infused with natural hickory smoke which gives it that meaty, hearty, bacon-like goodness.
Still baffled? I'd love to tell you more, but I can't give away too many secrets... Part of great food is the mystery!
The Holy Smokehouse
If music holds the keys to the soul, Holy Smoke Smoked Olive Oil is music to the mouth. Behind this aubergine door lies the mystery and madness of our smoked olive oil.
It takes about 9 hours per batch of extra virgin olive oil we smoke. Each small batch is 55 gallons. We also bottle and label everything by hand and ensure each and every single bottle of Holy Smoke is high quality and deserving of being on your table.
Our facility is located in Ravenel, SC on Savannah Hwy. and is operated daily.