About the olives
"Where crack meets the hot sex of olives"-Roberto Rogness, Wine Expo
Once upon a time, Chef Alessandra Innamorato was given some olives by the mother of a close friend. She was smoking a turkey for Thanksgiving and took the opportunity to throw anything that wasn't nailed down into the smoker. She brought the smokey treats to a few dinner parties, and a few hundred happy mouths later Orgasmo de la Boca, which started in Spain as her renegade supperclub, evolved into a small batch, artisanal smoked olive and specialty food business.
The olives that Chef Alessandra features arrive from local California farms naturally salt cured with no lye or preservatives. They're lovingly smoked over apple wood and finished with a touch of hickory. Original flavor is the fan favorite, but she's also developed Spicy Pickled Garlic, Curry, Tandoori, and Southwestern Blend.
"These need to be on the bar of every restaurant in town"-Jenn Garbee, LA Weekly
The olives that Chef Alessandra features arrive from local California farms naturally salt cured with no lye or preservatives. They're lovingly smoked over apple wood and finished with a touch of hickory. Original flavor is the fan favorite, but she's also developed Spicy Pickled Garlic, Curry, Tandoori, and Southwestern Blend.
"These need to be on the bar of every restaurant in town"-Jenn Garbee, LA Weekly
