foodsource

There is a new oil on the market from Italy. It is an EVOO but has been processed so that the smokepoint is much higher. You can dress salads, saute or even fry with this oil. The Brand is Pietro Coricelli and the style is Cuocioliva. I believe it comes in a 5 liter can and can be found in some specialty italian stores .

I have inventory and pack for foodservice distributors the following salts: Hawaiian Red Jurrassic (Utah) Bolivian Pink Salt Anglessy Sea Trapani (Sicily) Sea Italian Sea Japanese Pink Smoked (Spain) Celtic Grey Salt La Beline (French Sea) Fleur de Sel Sel Gris Diamond Crystal Kosher Maldon Most popular among chefs is the Kosher salt. Second would be the Italian sea salt that is used primarily for making a salt crust around fish. Third is the Fleur de Sel that is used primarily a finishing salt for salads, etc. Only recently has, Hawaiian red and Smoked become trendy. I am open to any new finds !!!!