Smoked California Ripe Olives

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. If you don’t have an insert, you can use a steamer rack, just prop it up with bunched up aluminum foil so that it is at least 3 inches above the wood chips. 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.) Uncover the pot and add drained olives to the steamer rack or basket. Cover the pot and reduce the heat to low. Use foil to wrap the top edge of the pot where it meets the lid to keep the smoke from escaping. Smoke for 25 to 30 minutes. Store in an airtight container for up to 5 days in the refrigerator. Use in any recipes calling for olives for a smoky flavor.

Smoking Infuser Method:

Put drained olives into a 2 quart mixing bowl and cover tightly with plastic wrap. Insert nozzle of smoking infuser 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 olives sit in the smoke for 45 minutes, replenishing the smoke every 5 or 10 minutes as needed.