Castillo de Canena smoked olive oil is a 2015 Sofi award winner. It's the second time in 4 years that a Castillo de Canena olive oil has received a Sofi award!

As you twist open the vibrant bottle and inhale, the aroma of fine olive oil is soon met with a subtle crescendo of wood smoke. The essence and quality of the outstanding olive oil is touched with the characteristic sweet, smoky undertones of smoldering hardwood.

Brush vegetables or bread with this exquisite oil before grilling for an added dimension of flavor. Drizzle over scallops and fish or stir into soups. The smoky allure will enhance sauces from hollandaise to hummus.

Made exclusively from highly prized arbequina olives, this oil is a sunny, lustrous gold. Small and hardy olive trees produce the oil-rich arbequina olives that have a buttery, slightly nutty flavor with a mild peppercorn finish.

The remarkable taste of Castillo de Canena smoked olive oil is derived from a meticulous process using fresh arbequina olive oil that is cold-infused with smoke from a special blend of organic noble wood chippings including oak, beech and birch.

This unique, smoked oil is one of the latest creations of the Vaño family, who has overseen the olive groves on the foothills of the Sierra Mágina and on the banks of the Guadiana Menor in Andalucía since 1780. The dedicated artisans implement cutting-edge techniques while maintaining traditions passed down through the family over generations. Centuries of attentive farming and expert processing have earned Castillo de Canena acclaim as some of the world’s best olive oil.

The skilled artisans at Castillo de Canena built new, specific equipment to produce this cutting-edge smoked oil. It includes a burner where the mixture of oak, beech and birch wood chips slowly smolders, creating a rich and dense smoke that, once cooled, is stored in an accumulator fitted with a water filter. The smoke is then very slowly instilled in the base of the container holding the arbequina oil using a vacuum system, naturally impregnating the oil with smoky aromas and flavor. The time intensive process takes around six hours and produces a maximum of 40 liters per batch.

Store this oil in a cool dark place, and use within one year for best flavor.