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Image by Annie Spratt

Fourdice Culinary Enterprise, LLC

Kris Fordice





A Seattle native and Boeing engineer who has a passion for cooking developed and perfected a process to smoke olive oil. We start with 100 percent Arbequina extra virgin olive oil from a small California farm. The oil is naturally hardwood smoked using a unique cold smoking process. Nothing is added to the oil and it stays at ambient temperature throughout the process. The olive oil is handcrafted in small batches for quality control and consistency. The result is an exquisite finishing olive oil that has the essence of smokiness. You can get creative with this unique product.
Introduce a new twist to transform your favorite salad dressings and dips. Drizzle it on grilled vegetables, fish or meat. Try it on popcorn and even vanilla ice cream with a little sea salt. Get a good loaf of crusty bread to dip into a blend of the oil with balsamic vinegar sprinkled with herbs for a real treat!
We also offer Cascade Fusion Balsamic Vinegar, the perfect compliment to the smoked olive oil. The vinegar is cask 10 Solera aged imported from Italy.
For the holiday we offer attractive gift boxes with both sizes of oil and vinegar

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