The smoke of olive wood shavings is typical of Mediterranean cuisine, tasting of the countryside and honey. Through its sap circulate the characteristic flavours of olive oil, transmitting a distinctive touch to your meals.
The method of use is simple, the shavings are moistened for about 20 minutes before use and placed directly on the charcoal or in a smoker, so that the smoke from the wood permeates the food.
Pairing: red meat, game, oily fish, with all types of vegetables.
Indicated to give a masterful and magical touch to charcoal and gas barbecues or even to conventional ovens.