Pellet-Smoked Olives

Kalamata and green olives smoked on a pellet grill with garlic, vermouth, rosemary and olive oil until they soak up the smoke and half the liquid.

🍳 Cook: 40 min

Ingredients

1 cup	240 ml	black olives (Kalamata or Atalanti), lightly drained
1 cup	240 ml	green olives, lightly drained
2 tbsp	30 ml	extra-virgin olive oil
2 tbsp	30 ml	white wine (vermouth)
2		garlic cloves, minced
3/4 tsp	3.8 ml	dried rosemary
to taste		freshly ground black pepper
—		perfect mix pellets

Set the pellet grill to 220°F (about 105°C) with perfect mix pellets.
Arrange the olives in a shallow piece of heavy-duty foil molded into a small tray.
Add the remaining ingredients (olive oil, wine, garlic, rosemary and pepper).
Place the olives in the smoker and cook until they absorb half of the liquid and take on a light but identifiable smoke flavour, 30 to 50 minutes. Time depends on your grill — taste test after about 15 to 20 minutes.
Serve immediately with some grated asiago cheese over them, or let sit for several hours to develop the flavour further.
Refrigerate any leftovers, and be sure to save the leftover olive oil for bread dipping.