Extra virgin olive oil submitted to a Cold smoking technique that exclusively relies on pinecones from the Montseny area of Catalonia. Cold smoking is the process of lowering the temperature of the aromatic wood smoke before marrying the oil. This less aggressive smoking creates a soft light flavor of the smoke to the oil to enhance not overpower the original taste of the wonderful Arbequina oil. Use on potatoes, seafood, green salads and red meats for a wood fired flavor.