Smoked Olives

Name: Smoked Olives
Yield: Makes 2 cups
Cuisine: American
Ingredients: 1 cup black olives with character, such as Greek kalamata or atalanti, drained lightly; 1 cup black olives with character, such as Greek kalamata or atalanti, drained lightly; 1 cup black olives with character, such as Greek kalamata or atalanti, drained lightly; 1 cup green olives with character, such as Greek cracked, drained lightly; 2 tablespoons extra-virgin olive oil; 2 tablespoons dry white wine; 2 garlic cloves, minced; ¾ teaspoon dried oregano; Freshly ground black pepper to taste

Preparation info

Makes
2
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

While black and green olives are staples on American relish trays, you rarely see them baked, a common preparation in the Mediterranean region. We take the cooking a step further, adding a light taste of smoke.

Ingredients

1 cup black olives with character, such as Greek kalamata or atalanti, drained lightly
1 cup green olives with character, s

Americas
United States
Starter
Gluten-free
Vegan

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Arrange the olives densely in a shallow small smoke-proof dish or in a piece of heavy-duty foil molded into a small tray. Add the remaining ingredients.
Place the olives in the smoker and cook until the olives absorb half of the liquid and take on a light but identifiable s