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Reply to "Smoked olives"

Here's a recipe I saw online somewhere quite a while back, poster said it was from the Smoke & Spice cookbook.


"You start off with some olives with character, like Greek kalamata or atalanti.

Put about 1 cup or so of olives in a shallow tray along with 2 T EVOO, 2 T white wine, 2 chopped garlic cloves, 3/4 tsp dried oregano and ground pepper.

Get your smoker going on indirect heat to about 220. I used cherry for the smoke.

Let 'em soak up the smoke for about an hour and take 'em off.

I refrigerate them overnight to let the smoke flavor get deep into the olives."


Also remember seeing somewhere that the brined olives take on smoke better than the oil packed olives.
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