Smoked Olive Oil?

Sauveur's 100th issue has 100 micro-articles from contributing chefs.
Number 64 is "Smoked Olive Oil" (Tony Conte, The Oval Room, DC). He talks about an Arbequina oil from Miguel & Valentino in Barcelona, smoked over pine cones "perfect for finishing meats drizzling over crushed yukon gold potatoes.."

Sounds like the gourmet L*quid Sm*ke.

Has anyone seen something like for sale this around here? Or tried smoking oil in a WSM?

I have not heard of this, but I do use Liquid Smoke in a version of BBQ beans that also contains dried mint, a tip from the old Cajun raconteur Justin Wilson. He used mint in a lot of things actually.