Smoked California Ripe Olive Brine

Stovetop Method:

  • 1/2 cup coarse smoker wood chips (apple, alder, oak, or hickory wood)
  • 16 fluid ounces of olive brine (from about 2 15-ounce cans of California Ripe Olives)
  • An 8-quart stock pot with pasta or steamer insert, or a steamer rack
  • Heavy duty aluminum foil
  • Note: It’s best to use an old pot for indoor smoking

Smoking Gun Method:

  • 16 fluid ounces of olive brine (from about 2 15-ounce cans of California Ripe Olives)
  • A Breville smoking gun
  • 1-2 tablespoons of fine smoker wood chips (apple, alder, oak, or hickory wood)

Directions

Stovetop Method:

Soak the wood chips in water for 30 minutes prior to smoking. Line the bottom of an 8-quart stock pot with heavy duty aluminum foil. Drain the wood chips and place on top of the foil. Cover with a second piece of foil. Place a pasta insert or steamer insert in the pot. Cover the pot with a lid and place over high heat. After about 5 minutes on high heat, smoke should start to seep out from the pot. (If by this time the chips have not ignited, uncover the pot and help the chips along with a lighter or culinary blow torch.) Pour brine into a heat resistant bowl that is small enough to fit in the pot. Place the bowl in the pasta insert or steamer insert. Cover the pot and reduce the heat to low. Use foil to wrap.

Smoking Gun Method:

Pour olive brine into a 2-quart mixing bowl and cover tightly with plastic wrap. Insert nozzle of smoking gun under the plastic wrap. Fill smoking gun chamber with a small pinch of fine wood chips, light and run until the bowl is filled with smoke. Let the brine sit in the smoke for 45 minutes, replenishing the smoke every 5 or 10 minutes as needed. For added flavor, try the Smoked California Ripe Olive Brine method with any of our
cocktail recipes here: CalOlive.org/recipes/category/cocktails/