Smoked Olive Oil Beech extra virgin
Cold-smoked extra virgin olive oil with a delicate beech smoke for an intense flavour.
Ingredients(for 0.5 kg)
Instructions
Preparation
10 Min.Pour the olive oil into a shallow metal dish or wide vessel. Ensure the smoker is completely cold and the ambient temperature is below 20°C.
Prepare smoker
10 Min.Fill a cold smoke generator or maze smoker with fine beech wood chips and place in the smoker. Light it and ensure only cold smoke is produced (max. 20°C inside the chamber).
Smoking
3-4 Std.Place the dish with olive oil in the smoker and cold smoke for 3-4 hours. Gently stir the oil every 60 minutes so all layers absorb smoke evenly.
Resting & Bottling
24 Std.Remove oil from the smoker, pour into clean sterile bottles, seal well and let rest in the fridge for at least 24 hours.
Pro Tip
Let the smoked oil rest for at least 24 hours after smoking so the smoke flavour distributes evenly throughout the oil.
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