Smoked salt has been a favourite Scandinavian seasoning for centuries, dating back to the time of Vikings who infused sea salt with smoke from native wood fires. The Olsson family has continued this proud Nordic tradition by smoking their Australian sea salt flakes, from South Australia’s Eyre Peninsula, over native river red gum (eucalyptus camaldulensis) for
72 hours in the traditional northern European style at Pialligo Estate Smokehouse, Canberra. The smoking results in a unique salt enhanced with the aromatic and complex characteristics of the Australian red gum wood. Made in collaboration with Ross Lusted. Olsson’s Red Gum Smoked Sea Salt adds a rich, smoky flavour to everything from meats, poultry and seafood to salads, soups, sauces and vegetables.