Cold-Smoked Olive Oil
High-quality extra virgin olive oil is refined through cold smoking with beech wood. The oil absorbs subtle smoke aromas without losing its valuable nutrients. The result is an aromatic oil perfect for salads, grilled dishes, and antipasti.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesPour the olive oil into a shallow glass dish or open clay vessel with the largest possible surface area. Ensure the smoker has cooled to below 25 °C before placing the oil inside.
Cold Smoking
4-6 hoursUse beech wood chips in a cold smoke generator or maze smoker. Smoke the oil at a maximum of 25 °C for 4-6 hours. Gently stir the oil every 60 minutes to encourage even smoke flavor absorption.
Resting and Bottling
24 hoursFilter the smoked oil through a fine sieve into a dark glass bottle. Seal the bottle and let the oil rest at room temperature for at least 24 hours. Then store in a cool, dark place; keeps for up to 3 months.
Pro Tip
Stir the oil occasionally to ensure even smoke absorption. Allow to rest for at least 24 hours after smoking so the flavors fully develop. Store in dark glass bottles in a cool place.
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