Smoked olive oil

Smoked Olive Oil, Homemade Recipe

Smoked olive oil is easy to make and will add an extra dose of flavor to your barbecue. The most important thing for your smoked olive oil is a good cold-pressed EVOO as a base. With olive oil, it’s like with wine: the aromas are wide-ranging. Olive oil can smell of fresh grass, olives, and lemon, and taste of ripe tomato, banana, or artichoke.

But you can recognize a good olive oil by its smell. Pour a little olive oil into a wine glass, cover it, and wait ten minutes. If you open the jar and immediately smell something, that’s a sign of quality oil.

Ingredients for your homemade smoked olive oil

• A smoker or grill
• Smoking wood
• 1 small bowl
• 100ml Extra Virgin olive oil
• 1 garlic clove
• 1.5 teaspoons rosemary
• 1 teaspoon thyme

Preparation

First, fill the small bowl with olive oil and mix the garlic, rosemary, and thyme. You can also use other kitchen herbs or leave the olive oil as is. Try what you like best. Then set the grill to about 100 degrees and add the smoking wood.

By the way, chef Ferran Adrià always used holm oak for his charcoal oil. Cherry, cedar, or alder work equally well, and depending on the wood you use, the flavor of your smoked olive oil will change. Now, put the oil on the grill for 30 to 45 minutes, remove it, and let it cool. Finally, pour it into a bottle or taste it right away.

Smoked olive oil is ideal on crusty bruschetta. If you already have the grill on, simply place a sliced ​​baguette on top, rub the toasted surface with half a clove of garlic, and brush the baguette generously with the smoked olive oil. Fish, meat, or vegetables can also be seasoned with the oil.