A drizzle of this oil is all you need. For anything.
In a stroke of luck, a bottle of smoked olive oil was gifted to me this summer.
I didn’t know what to expect. It was an unsuspecting bottle, skinny and dark. That week, I made sweet potato and tahini burgers — nothing exciting, and definitely not bursting with flavor. I stuffed the burger in a pita and, on a whim, drizzled a tiny line of the smoked olive oil on top.
The smoked olive oil added an entirely new, complex layer of flavor to the seemingly simple burger. The patent-protected process is top secret, but the abridged version is a Napa Valley couple created a process to infuse the extra virgin olive oil with a wood-smoked flavor without exposing it to light or heat.
You can’t go wrong with the smoked olive oil paired with anything. I love to drizzle it on toast, vegetables, steaks and especially salads. With a sprinkle of salt and pepper, it transforms and elevates any dish to include a smoky flavor that packs a punch.
Though it is a tad pricey ($25-30 a bottle), it lasts a long time because each use requires a small amount. Find it online here — you won’t regret it.
Is it a crime for citizens to photograph, video, or take notes of a police officer in the line of duty, or a right protected by the First Amendment of the U.S. Constitution? Locally, such activity, as witnessed recently, will at the very least result in a night spent behind bars.
David Calhoun and Elizabeth “EB” Brooks are the first two employees of Lafayette Central Park Inc., the nonprofit charged with turning Lafayette Consolidated Government’s 100-acre Johnston Street Horse Farm property into a passive public park. Calhoun was named executive director, and Brooks is director of planning and design.
Episcopal School of Acadiana’s Dr. Joshua Caffery, chair of the school’s English Department, is headed to Washington, D.C., and the Library of Congress as the latest winner of the Alan Lomax Fellowship in Folklife Studies.