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.