Smoked Olives

Unknown

I recently found a post about smoking olives and want to give it a try. I have searched and searched and cannot find that post. Can anyone help me?

Mike in Abita

Donthavafunnamekim,[p]Found this one from 2001. Hope it helps.
Mike
[ul][li]http://www.eggheadforum.com/archives/2001/messages/70580.htm[/ul]

amini1

Donthavafunnamekim,[p]From Smoke and Spice by The Jamisons:[p]1 Cup Black Olives
1 Cup Green Olives
2 Tbls EVOO
2 Tbls White Wine
2 minced Garlic Cloves
3/4 Tsp dried Oregano
cracked pepper to taste[p]Put olives in smoke-proof dish or make an aluminum foil tray. Add remaining ingredients. Smoke olives at 200-220 degrees until they absorb half the liquid...about 55 to 65 minutes.[p]I would recommend not using too much smoke as I'd think they's get bitter fairly easily. Just a guess though.

Unknown

Donthavafunnamekim,
I like to take the very LARGE ones that have been cored and stuff them with a caper and gorgonzola cheese and toss in a basket on the BGE 350F or so for about 15 minutes light smoke usually apple.[p]Here is one Ken did last year at Floridafest '06.[p] Appetizer, Baked Olives, BlueSmoke
[p] INGREDIENTS:
1/4 Lb. Grated Cheddar Cheese
1/4 Lb Butter
1 Cup Flour, All-Purpose
1/4 Tsp. Paprika
1/4 Tsp Salt
Dash Cayenne
48 Olives, Pimento-Stuffed
*********Special Equipment*********
Disposable Pizza Pan or Similar.




Procedure:
1 Heat BGE to 400°F.
2 Cream cheese and butter, add remaining ingredients and mix completely. Divide dough in 48 pieces (approximately 0.25 ounce each). Wrap dough around olives and mold into balls.
3 Place on ungreased pizza pan; bake 15 minutes.


Servings: 1
Yield: 48 olives individual canapés.

Recipe Type
Appetizer

Recipe Source
Author: Ken Stone[p]Source: Florida Eggfest '06, BlueSmoke

Unknown

Thank you all for such great help!