Smoked Olives
Mixed black and green olives tossed with garlic, olive oil, white wine and oregano, then smoked over mesquite until they drink up the flavour — a moreish little snack.
🍳 Cook: 60 min
Ingredients
| 1 14-oz can | black olives, such as Kalamata, drained lightly | |
| 1 13-oz jar | green olives, drained lightly | |
| 2 tbsp | 30 ml | extra-virgin olive oil |
| 2 tbsp | 30 ml | white wine |
| 4 cloves | garlic, minced | |
| 3/4 tsp | 3.8 ml | dried oregano |
| to taste | black pepper, freshly ground |
Instructions
- Prepare the smoker, bringing the temperature to 200–220°F (95–105°C). Mesquite chips give a milder smoke; hickory works just as well.
- Mix all the ingredients together thoroughly in a bowl.
- Add the olives and stir to ensure they are coated thoroughly.
- Place the olives in a shallow smoker-proof dish, or make your own out of heavy-duty foil.
- Place in the smoker and cook for about 1 hour; at this point the olives should have absorbed about half of the liquid.
- Serve right away, or let them sit and continue to absorb the flavours for several hours. Refrigerate any leftovers, or turn them into a tapenade.