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|• 1 tsp inquiring mind|
1. Use or make a disposable aluminum pan, just a couple of square inches than the layer of olives you want to smoke.
2. Put olives in this pan, in a single layer. I usually do about a 6" x 6" sixe pans worth, so keep that in mind when you need t increase the following qty's...
3. Drizzle about 4 tablespoons olive oil, 3 tables spoons red wine or port, 2 tables spoons finely chopped garlic, 1 tablespoon dried rosemary (or basil or oregano or all 3), and 1 tablespoon rough cracked black pepper, over the olives. (Optional... add a few cloves whole garlic, add some dried tomatoes in oil, add some golden raisins, add some charred red bell pepper, or any type of pepper for that matter.)
4. I smoke on BGE, over lump with just 3 or 4 small chunks of wood (cherry, what have you), at 190 for about 2 hrs, to infuse with smoke-a-roma. Then pump up the temp to 270 or so for about 30 min (til juice starts to simmer) to get the olives coated with the heat-coagulate juices.
Basically, you are DONE! The cool thisg about these, besides how delicious they are, is that I almost always manage to be able to throw a batch in on the side of whatever I'm cooking. Don't oversmoke, however, or they can get that slightly bitter twang.
Now the interesting part. I screwed this up a few weeks back (I can't remember... I added a little too much opil, or I undercooked them a little), and when they were done there were a few tables spoons of residual oil, loaded, of course, with bits of garlic, pepper, etc. I tried drizzling this over a little parmiaggiano reggiano, and HOO BOY is was fantastic. Smoky, olivey, etc etc. I then drizzled some on top of a tenderloin steak and is was fantastic. Really good, even.
Which leaves me wondering..... theoretically, you could "optimize" this recipe for the original intent (smoked oilves) AND the delicious by product of "smoked oil" (by adding a little extrac oil/wine) or even make a tapanade perhaps, by also rough chopping the ingredients.
Oh, PS.... (the disclaimer)... using canned olives in this recipe yield poor results. I use just about every kind of olive imagineable, becuase there a bulk "Olive Bar" at the local grocer. My favorites are Kalamata and Nicoise, but they are all good, as long didn't come from a can. The canned olives never seem to "soften up."
Thanks for all your help! I can't wait to try that "latent skin" pork butt idea, Spin!
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