Santa Rosa, Calif., May 17, 2011– Smoke has wafted its way on the list of the top 2011 food trends, according to Nations Restaurant News.  Leading the way is The Smoked Olive, a new olive oil that has been lauded by celebrity chefs, specialty food buyers and food enthusiasts throughout the country.  Created in Sonoma County, California, this “go to” ingredient has been impressing palates in California wine country with its smoky, primal flavor.  Just a drizzle adds a “wow” factor to carnivorous, vegetarian and vegan dishes.  The Smoked Olive comes in three different flavors:  Sonoma, Napa and Santa Fe.  They are available in specialty retail shops nationally, and in foodservice sizes with wholesale prices starting at $17.95 for a pint.  Attendees to the National Restaurant Show in Chicago, will be able to experience The Smoked Olive at booth #1087 from May 21 to 24.

The Smoked Olive is produced in Sonoma County, California, an area known for high quality artisan foods.  Creators Brenda Chatelain and Al Hartman begin with the freshest, high quality California olive oil.  They have invented a new process, patent pending, that imparts real wood-smoke flavor to the oil without degrading the delicate extra-virgin olive oil.  The three distinct flavors each have their own cult following:

·    Sonoma has a bold, smoky flavor with a subtle olive finish
·    Napa has a light smoky flavor with a robust olive finish
·    Santa Fe Chili is a balanced blend of smoky heat

Fans of this new product include celebrity chefs John Ash, Emeril LaGasse and Tyler Florence, who called it, “The sexiest new flavor I’ve tasted in years.”  Specialty Food magazine recently named The Smoked Olive as a “Buyer’s Pick”. 
 
The Smoked Olive LLC is a small company created by Chatelain and Hartman.  The couple has a background in several successful businesses, and each is passionate about good food.  Chatelain got her first experience in the food business by establishing a Santa Barbara cookie company, specializing in high quality baked goods delivered to corporate accounts.  Hartman was born into the food industry, dining in his grandparents’ restaurants and playing in his cousins’ olive groves.  He later opened his own butcher shop and began experimenting with cooking and wood-smoking techniques.  Al’s determined creativity led him to invent a new technology and equipment to fulfill his vision of natural wood-smoked extra virgin olive oils.  The new system allows him to smoke premium oils without exposure to heat, air and light that destroy their quality and delicate flavors.