11 Facts about Olive Wood Cooking Charcoal you need to know

Published by S Andreata on

Burning Olive Wood Cooking Charcoal

Want premium lump cooking charcoal that comes from an Australian renewable energy source?  Here’s the facts:

1. It’s natural wood chunks – only olive wood is used. There’s no other wood or off-cuts included.

2. It’ pure and clean – our cooking charcoal is made from only olive wood. We don’t use chemical sprays on our olive trees, we fight pests with natural and organic means. You can cook straight on the coals if you like.

3. It’s sustainable – the olive wood comes from our Queensland grove’s regular tree pruning and any dead tree removal. The wood is turned to charcoal using an environmentally friendly process. No natural or native forests are harmed.

4. It’s dense lump wood charcoal that burns steadily.  We make the charcoal on site and ensure it’s evenly charred. The wood is kept at high temperatures for a set time to ensure no tars or volatiles are left in the charcoal to taint its taste.

5. It’s perfect for long and slow cooking or intense heat.  It burns hotter than briquettes.

6. It has a mild, light flavour that doesn’t overpower your cooking. Just add some dry wood to increase the smoky flavour if required. There’s no pressed composite materials with additives or binders that can give off a chemical smell when lit.

7. It’s simple to light. We’ve found just a bit of paper and a few twigs in the bottom of the cooker gets the charcoal going.  There’s no lighter fluid added or needed to start the cook.

8. It’s easy to regulate the temperature – just control the heat with your adjustable air vents.

9. It gives off less smoke – not like briquettes. It’ll smoke when first lit then calm down after about 5-10 minutes.

10. It produces less ash – less cleaning up and less chance of the ash suffocating and insulating the charcoal while it’s burning. Our olive wood cooking charcoal burns down to a small pile of white ash, just like the highly prized Binchotan Japanese charcoal. Put the ash onto your garden or ash-loving pot plants.

And last but not least:
11. At the end of your cooking, if not all the charcoal has burned, close off your vents and allow it to cool. Next time want to cook, simply your dust off the ash and reuse it, adding more charcoal if needed.

The perfect local fuel to cook your local produce!