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It is the first and only cold-infused oil made through an artisanal production system that follows the strictest quality controls and protocols. With the help of master smokers, we have made a selection of different ecological woods, with oak predominating. It is presented in a 250ml bottle, in turquoise blue color and screen printed in black.

CONSUMPTION SUGGESTIONS Its smoky aroma is ideal for raw use of all types of meats and fish, salad dressings, and sauce preparation.

How is the Castillo de Canena arbequino oak-smoked oil produced?

The secret is a careful process, which starts with ecological oak woods from sustainable forests and non-genetically modified trees. No residue is found in its analysis. Therefore, it is a 100% natural and artisanal process.

The smoking process takes place in an isolated room where we have the oven, imported from the United Kingdom but with important structural modifications made by our technical team.

In a completely artisanal way, we start the process:

1. We begin with the VERY SLOW combustion of ecological oak and beech woods, always avoiding the production of flames.
2. Thanks to this slow combustion, a small amount of smoke is produced. It is a white, dense, and consistent smoke (what smokers call "rich" smoke).
3. On the other hand, in the oven, trays with our extra virgin Arbequina olive oil are placed.
4. The generated smoke slowly penetrates the oven, and the Arbequina oil deposited in the trays becomes impregnated with its olfactory and gustatory notes.
5. After about 90 minutes, we already have our first liters of Oak-Smoked Arbequina!!
6. It is a very slow process, and the Master Smoker must be constantly attentive to all the details. We can only smoke a maximum of 50 liters at a time.

It is important to note that the oven temperature is constantly monitored and never exceeds 30 / 35ºC, while the room where the process takes place is constantly maintained at 15ºC. As you know, high temperatures harm the quality of the oil, and what we want in this process is for the oil to be infused with smoky notes but not to lose its initial organoleptic characteristics, those of the Arbequina variety!