The Olsson family have continued the proud Nordic tradition by smoking their Australian Sea Salt Flakes over native river red gum (eucalyptus camaldulensis) for 72 hours in the traditional at Pialligo Estate Smokehouse in Canberra to enhance the unique, aromatic and complex characteristics of the Australian red gum.

With its strong smoky aroma and flavour, Olsson’s Red Gum Smoked Sea Salt is fantastic finishing salt. Adding rich, smoky flavour to meats, seafood, vegetables, soups, and sauces.

Why This Salt

• Made in Australia by Olsson’s, family owned since 1948

• Natural sea salt flakes smoked over native river red gum

• Smoked for up to 72 hours for a balanced, savoury flavour

• No additives, flavourings, or processing aids

• Light, flaky texture that disperses evenly

About the Salt

This red gum smoked salt begins as natural Australian sea salt, produced using a controlled heating and evaporation process. Once harvested, the flakes are slowly smoked over native river red gum wood for up to 72 hours, allowing the smoke to gently infuse the salt without overwhelming its natural salinity.

The result is a richly aromatic salt with a warm, savoury character and a natural brown colour. The flakes remain light and crisp, making them well suited to finishing dishes as well as cooking.

Culinary Use

• Finish grilled or roasted vegetables

• Sprinkle over eggs, mushrooms, or potatoes

• Season meat, fish, or tofu before or after cooking

• Add to soft butter for a smoked butter flavour, perfect for BBQs or spreading straight on to your rustic sourdough. 

• Use sparingly as a table salt to enhance savoury foods

• Sprinkle popcorn with Olsson’s Red Gum Smoked Sea Salt.

A small pinch is usually enough, as the smoke flavour is concentrated.

Ingredients: 100% Sea salt naturally smoked over native river red gum.

FAQs

How is this salt smoked?

The salt flakes are smoked over native river red gum wood for up to 72 hours, allowing the smoke to slowly infuse the crystals  .

Is anything added to create the smoky flavour?

No. The flavour comes solely from natural wood smoke. There are no additives or flavourings.

Where is it made?

This salt has been Harvesting in Whyalla in South Australia and smoked Pialligo Estate Smokehouse in Canberra