The Olsson family have been selling salt in Australia since 1948 and bought their first salt works on South Australia’s Yorke Peninsular in 1957. Olsson’s Salt use natural methods to produce their salt; relying only on the pristine sea water from the Great Australian Bight and the warmth of the Australian sun to drive evaporation. They then collect, grade and package their salt without the use of chemicals to ensure the premium flavour qualities are maintained. The resulting salt has a delicate, sweet flavour and retains an exceptional sea salt taste making is extremely popular in the kitchens of countless fine dining restaurants – both in Australia and around the world.
More recently, Olsson’s Salt have released a several flavoured salts and perhaps the most popular of these is a smoked salt. To produce it, Olsson’s Salt drew on their Australian heritage and their salt flakes are cold smoked over Australian red gum for 72 hours – giving them a mellow, smoky flavour with hints of eucalypts.
Whether you’re using it as an ingredient, in a production method or as a garnish, salt – and in particular Olsson’s Salt – adds depth and interest to your food. As a nutrient, our bodies are also pre-programmed to enjoy the flavour as we need salt to survive. Ultimately, correctly seasoned food simply tastes better so next time you reach for the salt, make sure it’s the best salt available.