Smoked Oil

• 100 ml (3½ fl oz) extra virgin olive oil (a fruity one works best)
• 250 g (9

Place the oil in a stainless-steel bowl. Light a cold smoker* using the sawdust, place the bowl inside and smoke the oil at 2°C (36°F) for 2–4 hours. Extinguish the fire and leave the oil inside the smoker for a further 2 hours to allow the flavour of the smoke to fully infuse.