Smoked Sea Salt - Olsson's
Olsson's launched the Smoked Sea Salt in 2016 after three years of testing and trials at the Pialligo Estate Smokehouse in Canberra.
Smoke Sea Salt comes from Vikings, which used to infuse the salt with smoke from native wood fires to add flavour to their cooking.
How is Smoked Salt Made?
The Olsson's Smoke Salt is a combination of sea salt, from South Australia's Eyre Peninsula, smoked over native river red gum (Eucalyptus camaldulensis) for over 70 hours in the traditional northern European style at Pialligo Estate Smokehouse, Canberra. The smoking results in a unique salt enhanced with the Australian red gumwood's aromatic and complex characteristics.
How can I use Smoked Sea Salt?
Use lightly on Salads, Marinates, Sauces, Rice Dishes, Fried food and BBQ.