Lapsang Souchong smoked oil


  • 2.5 g of Lapsang Souchong black tea
  • 250ml Extra virgin olive oil

    Put the black tea leaves in a small bottle. Heat 250 ml of extra-virgin olive oil (without letting it boil), and pour it into the bottle.
    Close and leave to rest in a dark and cool place for at least two weeks.
    A wonderful smoky touch for carpaccio, roasts and fresh cheese such as burrata.