Description
We already carry beautiful, all Aussie rock, fine and flake sea salt from @olssonssalt, but when I heard these guys had teamed up with @pialligoestate to create a slow, red gum smoked salt, I had to grab me some of that! The idea for Olsson’s to produce a smoked salt goes back to around 2013 when @ross_lusted (of Sydney’s now sadly closed The Bridge Room) approached Olsson’s about making something unique and a bit spesh. They teamed up with @charliecostelloe of Pialligo Estate and over the next three years developed a slow smoked sea salt that is simply stunning. The salt is cold smoked over river red gum for some 72 hours, a traditional method that stems back as far as the Vikings! This imparts the Eyre Peninsula salt flakes with a rich and deep smokiness, but without the bitterness you might get from a hot fire. The salt is incredibly versatile; try adding to unsalted butter to create your own smokey salted butter for smearing on corn cobs, adding to popcorn, or just on sourdough! This is a great finishing salt that works beautifully on a tomato salad, or just sprinkle on your protein of choice for added smokey flavour. Let your imagination run wild…
