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.

Tybme and Andy, The recipe is indeed from "Smoke & Spice" (p. 267), except that it calls for two cups olives, one cup black and one cup green. Please post how it turns out!