At a glance
Drain and dry mixed olives and smoke them in a tray at 200°F to 225°F for 30 to 45 minutes. Toss them with olive oil gently warmed with orange zest, rosemary, chili flakes and fennel, plus a splash of red wine vinegar. Serve them warm, and keep any leftovers in the fridge for up to 4 days.
Smoked olives are one of the easiest and most addictive snacks you can make on a smoker. The smoke adds a savory, almost bacon like depth to briny olives, and tossing them in warm olive oil with orange zest and rosemary makes them taste like something from a wine bar. Put them on while the smoker heats up for something else.
Choosing olives
A mix of olives gives the best variety. Buttery green Castelvetrano, rich purple Kalamata and briny Manzanilla all work well. Buy olives with pits for the best texture, or pitted ones if you prefer. They absorb smoke a little faster. Drain them and pat them dry so the smoke can cling.
A light touch of smoke
Olives take on smoke quickly, and too much makes them bitter. 30 to 45 minutes at a low temperature is enough. Taste one after 30 minutes and decide whether they need more.
Recipe
Smoked Olives
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Makes
- About 2 cups
- Smoker 200°F (93°C) to 225°F (107°C)
- About 30 to 45 minutes
- Keep in the fridge and use within 4 days
Ingredients
- 2 cups (about 300 g) mixed olives, such as Castelvetrano, Kalamata and Manzanilla, drained
- 1/4 cup (60 ml) extra virgin olive oil, plus more to serve
- Zest of 1 orange, in strips
- 2 sprigs rosemary
- 1/2 tsp red pepper flakes
- 1/2 tsp fennel seeds, lightly crushed (optional)
- 1 tsp red wine vinegar
Equipment
- Smoker
- Small foil tray or cast iron pan
Method
- Drain the olives and pat them dry.
- Spread them in a small foil tray or cast iron pan.
- Heat the smoker to 200°F to 225°F (93°C to 107°C) with apple, cherry or oak.
- Smoke the olives for 30 to 45 minutes, stirring once, until they smell smoky.
- Gently warm the olive oil with the orange zest, rosemary, pepper flakes and fennel seeds in a small pan for 2 to 3 minutes, without letting it sizzle.
- Pour the warm oil over the smoked olives, add the vinegar and toss.
- Serve warm or at room temperature with bread.
Notes
- Keep leftover marinated olives in the fridge and use them within 4 days. Bring them to room temperature before serving.
- Pitted olives absorb smoke faster. Whole olives with pits have a better texture.
Storing smoked olives safely
Homemade marinades with fresh herbs and citrus in oil should be kept in the fridge, not at room temperature. Use them within 4 days, and let them come back to room temperature before serving so the oil loosens.
Serving ideas
- With bread, cheese and cured meats on a board.
- Alongside smoked cashews as a drinks snack.
- Chopped into pasta, salads or a tapenade.
Frequently asked questions
How long do you smoke olives?
About 30 to 45 minutes at 200°F to 225°F.
Can I use canned black olives?
Yes, but they are milder. Brined Mediterranean olives have more flavor.
Can I cold smoke olives?
Yes. Use a pellet smoke tube with the smoker off for 1 to 2 hours, as for smoked goat cheese.