On an inspection last week I got to talking with a Chef at a restaurant that I was inspecting. We got to talking about smoked olives. He said that he no longer has a smoker and missed his smoked olives. That got me to thinking so I called Rick to ask him if he ever smoked any. I mean Rick has smoked Peeps for crying out loud. Nope he says, Never smoked olives.
The Chef says he used to smoke Kalamata Olives and I never heard of them before. All I know about olives is we get black ones for Thanksgiving and the kids put them on their fingers. Of course we have the green ones. I goes looking through the fridge and sure nuff way in the back is a jar of large Queen olives. I know I have a jar of pickled jalapenos. So I set out taking the red what ever stuff that is stuffed inside the olives and replacing it with a slice of jalapeno.
Going to put about 3 hours of cold smoke on these bad boys. Will try to keep the cabinet temp around 90 degrees.
The players
(http://i36.photobucket.com/albums/e25/jcompton1/100_7223_zpse94e39c0.jpg)
Red crap pulled out
(http://i36.photobucket.com/albums/e25/jcompton1/100_7224_zpsc80dfbc6.jpg)
Got them all stuffed
(http://i36.photobucket.com/albums/e25/jcompton1/100_7225_zps908fb6d0.jpg)
Ready for the smoker
(http://i36.photobucket.com/albums/e25/jcompton1/100_7226_zps563b8f79.jpg)
See you all in about 3 hours. Not sure if I want to add anything back into the juice to spice it up when they are finished. Any ideas?
Going to be good there Jim
Always great to chat with ya.
If anything sailor dump the left over juice from the japs in with the pickle juice.
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Quote from: Tenpoint5 on October 14, 2012, 07:24:26 AM
If anything sailor dump the left over juice from the japs in with the pickle juice.
1/20
Yep, I'm a thinkin bout that. Think I will add some garlic cloves to the mix as well.
Pouring the smoke to them
(http://i36.photobucket.com/albums/e25/jcompton1/100_7227_zpsa335f071.jpg)
Been 3 hrs so pulling them off
(http://i36.photobucket.com/albums/e25/jcompton1/100_7228_zps33ba58d8.jpg)
Got 1/2 put back in the jar
(http://i36.photobucket.com/albums/e25/jcompton1/100_7229_zps45d0220c.jpg)
Got all put back in the jar and then filled it with jalapeno juice. Added a big heaping tsp of minced garlic.
(http://i36.photobucket.com/albums/e25/jcompton1/100_7230_zps80d63a45.jpg)
Tasted one of the mutants that was kinda broke up and it had a very strong smoke, kinda like eating cheese just out of the smoker but not so much of the ashtray taste. I think they will have to stay in the fridge for a few days to mellow. Will keep you all informed as to how they are in a few days.
4/20
Yup like the smoked pickles i did while back, in the juice and fridge for awhile.
3/20
Yum!!
1/20
You could smoke the garlic cloves also.
That'll wake up your next Martini!
The Kalamata are the big black Greek olives. Very rich tasting. (and expensive)
Interesting...
How about a piece of smoked cheese in the olive when serving them?
Its Jims fault.
I got some going to. Using maple smoke, PID running at 90*
(http://i868.photobucket.com/albums/ab242/nepas1/japoliv_zps91772d38.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/japoliv1_zps3ec511f4.jpg)
So ya answered my question on if the olives took any smoke flavor :)
Sent from my iPhone using Tapatalk
Mmmm worth a try! Smoked olives in a martini....oh ya!
They look good.
I generally will use Kalamata, or black pitted olives canned in water; they are less salty. After smoking I marinate them. Both types of olive are usually come unstuffed, so you can stuff them with cheese, pieces of ham, nuts, garlic or a variety of vegetables.
Marinated Smoked Olives (http://www.susanminor.org/forums/showthread.php?607-Marinated-Smoked-Olives&p=958#post958)
Thanks Hab's for link to that recipe...don't know how I missed that! I can see that on a cream cheese crostini! Yum!
Much easier to use the brine that the olives were packed in.
SO THERE :o
In the fridge for a couple weeks like i did the pickles.
(http://i868.photobucket.com/albums/ab242/nepas1/japolive3_zps4fd8ef0e.jpg)
JIM SORRY TO HIJACK YOUR POST.
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Quote from: SiFumar on October 14, 2012, 01:31:01 PM
Thanks Hab's for link to that recipe...don't know how I missed that! I can see that on a cream cheese crostini! Yum!
They really go good on or with almost anything, and can be substituted for olives in any recipe, though you may have to adjust the salt the recipe calls for. They are fantastic on pizza, and in salads. I have yet to make a tapenade from them, but that should work out fine also.
Using pitted Kalamata, or black pitted olives that are not brine give you a totally different flavor, and worth the little amount of time it takes.
You didn't think I was going to let you guys have all the fun did you?? ;D
Found these at the warehouse today.
(https://lh5.googleusercontent.com/-U_1oPIgiAU8/UH3cnguVSmI/AAAAAAAADm0/yVYLnIGOZD4/s1024/DSC_0001.JPG)
Stuff them with home grown garlic
(https://lh3.googleusercontent.com/-zS23i3NVnA4/UH3iYdPoAEI/AAAAAAAADnw/4fh_6c1IYJ4/s1024/DSC_0007.JPG)
On the racks going into the smoker
(https://lh4.googleusercontent.com/-ywkw2TJc8pI/UH3c5ZQpfKI/AAAAAAAADnE/s6DsDyLrggs/s1024/DSC_0002.JPG)
Thanks Sailor for posting this.
Mmmmmmmmmmmmm smoked Olives
Why dont ya just buy the ones that are allready stuffed? ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sides/100_3614.jpg)
Just sayin
I know, I know, my camera takes crapy close ups ::)
Home grown garlic I think is better than store bought.
Just sayin
;D
So it has been over a month since I smoked these up. Been checking on them every so often and they were mellowing nicely. They is just about like smokin cheese. The more time they sit the better they get. Just checked on them today and Hog Dang they is good. The smoke flavor is very nice and no ash tray taste at all. So this was the test run for Christmas gifts. Winner Winner so I will be doing several jars and they will be nice and mellow for Christmas.
Great to hear they came out good. I used to give them as Christmas gifts, maybe I will do that again next year. When I give a party I always make a pickle platter and the Smoke Olive is one of the pickles, and they are always a big hit.