The smoke created by the aromatic shavings of olive wood is typical of Mediterranean cuisine, the idea of the village and the taste of honey. The characteristic taste of olive oil circulates through its juice, making meals more delicious. It is used in bbq ovens but also in ovens. Use: Wet the shavings 20 minutes before use, and then place them directly in the embers so that the smoke passes into the food. It is preferred to use it on red meat, game meat, fish, and all kinds of vegetables.