Smoked Olive Oil
High-quality olive oil is cold-smoked to infuse it with a rich smoky aroma. The process takes several hours at low temperatures to preserve the quality of the oil. The finished oil is excellent as a finishing touch for salads, pasta, and grilled vegetables.
Ingredients(for 1 kg)
Instructions
Preparation
15 minutesPour the olive oil into a flat glass dish or stainless steel container with a large surface area. Pre-cool the smoker to below 25 °C and mix the beech and apple smoking flour.
Cold Smoking
4-6 hoursPlace the oil in the smoker and cold smoke at under 25 °C. Gently stir the oil every 60 minutes so all layers absorb smoke evenly. Regularly check the smoking temperature.
Bottling and Storage
30 minutesPour the finished smoked olive oil through a fine sieve into clean, dark glass bottles. Seal well and store cool and dark. The smoke flavor continues to intensify for 24 hours after smoking.
Pro Tip
Use the flattest possible dish with a large surface area – this allows the oil to absorb more smoke flavor. Stir gently in between for even smoke absorption.
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