Smoked Olive Oil
High-quality olive oil is refined through cold smoking with an intense, woody smoke aroma. The smoked oil is excellent as a dressing, for finishing soups, or as a dip. The gentle cold smoking method preserves all valuable components of the olive oil.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesPour olive oil into a shallow stainless steel dish. Add rosemary, bruised garlic cloves, and peppercorns to add additional flavors.
Cold Smoking
4-6 hoursPlace the dish with the oil in the cold smoker. Smoke at 15-20 °C for 4-6 hours, gently stirring the oil every hour to ensure even smoke absorption.
Straining and Bottling
15 minutesStrain the smoked oil through a fine mesh sieve or cheesecloth to remove herbs and spices. Bottle in clean, dark glass bottles.
Resting
24 hoursLet the bottled oil rest at a cool, dark place for at least 24 hours to allow the smoke flavors to fully develop and distribute.
Pro Tip
Use the shallowest dish possible to maximize the oil's surface area and achieve more intense smoke absorption.
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