Smoked Olives with Herbs
Green and black olives are marinated with Mediterranean herbs and garlic, then cold-smoked to develop a deep smoky flavor. The smoked olives are perfect as an aperitif snack, for antipasti platters, or as a topping for pizza and pasta. Smoking significantly intensifies the natural umami flavor of the olives.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesDrain olives in a colander and thoroughly pat dry with paper towels. Spread in a single layer on a wire rack and air-dry for 20 minutes so the surface is optimally prepared for smoke absorption.
Cold smoking
2-3 hoursCold-smoke olives at 15–25 °C with olive wood and lemon wood chips for 2–3 hours. The olives should take on a distinct smoky aroma and become slightly darker without drying out.
Marinating
10 minutes + 12 hours restingToss smoked olives with olive oil, garlic slices, thyme, rosemary, lemon zest, and chili flakes. Transfer to a sealable jar and marinate in the refrigerator for at least 12 hours.
Serving
30 minutes before servingRemove olives from the refrigerator 30 minutes before serving so the olive oil liquefies again. Store in a sealed jar in the refrigerator for up to 2 weeks.
Pro Tip
Pat olives completely dry before smoking – residual moisture prevents optimal smoke absorption. A mixture of green and black olives creates a particularly interesting flavor contrast.
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