Frantoio Muraglia Fumo Smoked Olive Oil 250ml

A soft, rounded olive oil carries a distinct smoky aroma, bringing another layer to familiar ingredients without requiring a grill. Peranzana provides the base, while natural beechwood smoke gives the condiment its defining character. Use it sparingly at first: a few drops can make a warm potato, a spoonful of soup or a piece of cooked fish taste quite different. The pleasure is in balancing that smoky note with the food beneath it, rather than covering every bite.

• Potatoes and eggs: Try a few drops on warm crushed potatoes or softly cooked eggs. Taste before adding more, then finish with salt and freshly ground pepper.
• Fish and vegetables: Drizzle lightly over cooked salmon, grilled courgettes or a creamy vegetable soup. Add it just before serving to keep the smoky aroma in the foreground.

Muraglia introduced Fumo in 2015 after three years of development. The smoking takes place at the mill, using natural beech wood and a cold process. That careful step turns Peranzana oil into a versatile finishing condiment for cooks who like to experiment.

Keep tightly closed in a cool, dry cupboard, away from direct light and the heat of the hob. Follow the best-before date on your bottle and replace the closure promptly after pouring.