There is nothing like a juicy, salty olive!
But if you want to ramp up the flavor of your olives, why not try smoking them!
We love smoking a batch of olives them using them for pizzas, on charcuterie boards, and in salads!
It’s a super simple way to add an extra layer of flavor!
While it might seem simple enough, make sure you follow my steps below to ensure your batch comes out perfectly!
What You Need for Smoked Olives
- A jar of olives
- 1/2 cup coarse smoker wood chips
- 1 8-quart stock pot or steamer rack
- 2 tablespoons of extra virgin olive oil
For faster smoking, you can use a smoking gun or smoker instead.
Also, we recommend smoking Sicilian olives or Feta-stuffed olives.
These olives add freshness and rich herbaceous flavor to any appetizer, entre, or cocktail.
Instructions for Smoking Olives With a Crockpot
Step 1:
Soak the wood chips for about 30 minutes.
Step 2:
Align the 8-quart stock pot bottom with a heavy-duty foil.
Step 3:
Drain the wood chips and position them on the foil.
Cover the chips with another foil.
Step 4:
Place a steamer or pasta insert inside the pot.
Cover the pot using a lid and turn on high heat.
After 5 minutes, smoke should begin seeping from the pot. If the wood chips aren’t ignited, help the chips move along with a lighter.
Step 5:
Uncover the pot and throw your choice of green olives or black olives into the steamer rack. Also, pour the olive oil onto your choice of premium olives.
Cover the pot and switch the heat from high to low. Wrap the edge of the pot using foil to prevent the smoke from escaping.
Step 6:
Smoke the premium olives for about 25 to 30 minutes.
Step 7:
Store the olives in an airtight container for about 5 days in the refrigerator.
Instructions for Smoking Olives With a Smoker
Step 1:
Soak the wood chips for about 30 minutes.
Step 2:
You’ll want to fire up the smoker at 225°F to 275°F.
Step 3:
Drain the wood chips and place them in your smoker.
Step 4:
Smoke the premium olives for about 25 to 30 minutes.
Step 5:
Store the olives in an airtight container for about 5 days in the refrigerator.
Smoked Olives
Ingredients
- 1 jar olives
- ½ cup coarse smoker wood chips
- 1 1 8-quart stock pot or steamer rack
- 2 tbsp extra virgin olive oil
Instructions
- Soak the wood chips for about 30 minutes
- Align the 8-quart stock pot bottom with a heavy-duty foil.
- Drain the wood chips and position them on the foil.
- Cover the chips with another foil.
- Place a steamer or pasta insert inside the pot.
- Cover the pot using a lid and turn on high heat.
- After 5 minutes, smoke should begin seeping from the pot. If the wood chips aren't ignited, help the chips move along with a lighter.
- Uncover the pot and throw your choice of green olives or black olives into the steamer rack. Also, pour the olive oil onto your choice of premium olives.
- Cover the pot and switch the heat from high to low.
- Wrap the edge of the pot using foil to prevent the smoke from escaping.
- Smoke the premium olives for about 25 to 30 minutes.
- Store the olives in an airtight container for about 5 days in the refrigerator.
When done, now you’re ready to use your smoky olives in any dish!
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!
You can read more on our About Us page.
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