Food Ideas: Olivo smoked paprika infused olive oil Somerset Cottage in Tauranga has given me this recipe for the smoked paprika with pork..... Belly Pork with Olivo Paprika Oil and Feijoa chutney   Score thin strips on the outer skin of the belly, salt and pepper all over and leave in the fridge overnight uncovered. Next day dry off any moisture. Lay belly out flat on a roasting tray skin side up and roast at 220c for 20 minutes then reduce temp to 150c and bake for approx 11/2 hours or until the meat feels very soft and skin has crackled. Serve with a drizzle of paprika oil, sprinkling of thyme leaves and feijoa chutney (we use Digby Laws recipe), to the side.