appetizer suggestion

[Habanero Smoker]

Back in June, I smoked some olives then marinated them, and everyone loved them. They go quick so make plenty. The problem you may encounter is they are good shortly after you make them, but much better a week or so later. Also most people automatically think all olives are brined and salty, so you may have to convince one person to try one, after that every one will be joining in. The warmer the temperature you serve the olives the mores smoke flavor you will get. At cooler serving temperatures you will get a more pronounced vinegar taste.

Here is the recipe I concocted:

Marinated Smoked Olives

They sound like they would be good ON the pizza.   

I haven't tried them on pizza, but that does sound good. I can tell you they are great in shots of tequila. Or at least I think so, after the second shot I can't remember if they tasted good, or we just created another habit. :)

[Up In Smoke]

Back in June, I smoked some olives then marinated them, and everyone loved them. They go quick so make plenty. The problem you may encounter is they are good shortly after you make them, but much better a week or so later. Also most people automatically think all olives are brined and salty, so you may have to convince one person to try one, after that every one will be joining in. The warmer the temperature you serve the olives the mores smoke flavor you will get. At cooler serving temperatures you will get a more pronounced vinegar taste.

Here is the recipe I concocted:

Marinated Smoked Olives

They sound like they would be good ON the pizza.   

I haven't tried them on pizza, but that does sound good. I can tell you they are great in shots of tequila. Or at least I think so, after the second shot I can't remember if they tasted good, or we just created another habit. :)

wonder what that would taste like if it were stuffed with a little smoked cheddar then kerplunked into the tequila?
reckon the worm would get jealous?

[buttburner]

thanks guys. it went real well, I had to do everything in the garage because it rained all day.

15 pizzas on the grill plus Brad going next to it was quite an operation. I would put 2 crusts on the grill, grill one side of the crusts, put 4 of them on a big platter and set them on the table I had Brad on. There, all the pizza goodies were all ready to go INCLUDING BACON LOL and people would load them up, then give them back to me for another pass on the grill. While they were waiting, the wings and Moinks were being comsumed along with various adult beverages... The birthday boy, my 91 (or is it 92?) year old dad in law had his favorite Hiball glass filled with his favorite poison. If only I can be in his shape when I reach that age!!!

I should have took a pic, forgot all about it....

[Tenpoint5]

Sounds like you need yourself a hiball glass!! Working on one of them myself at the moment!!

[buttburner]

HA

I do have a pic of dear ol dad Joe...this was after dinner reading the b day cards

[Habanero Smoker]

Wow! He looks like he is in his late sixties.

[Caneyscud]

Wow!  Habs is correct - doesn't look 92! 

[buttburner]

yea he is something else lol

had to give up his moped last year.

Said an "old lady" hit him in the bank parking lot and knocked him off it, bent the wheel.

LOL

[Slamdunk]

Hab...

Did up some of the olives according to your recipe. Before putting them in the smoker, my better half asked what I was smoking and only rolled her eyes when I told her. I must admit that I had never thought of smoking olives before, so couldn't blame her scepticism too much.
We tried them after the 24 hour mark (before putting them in the fridge for 2 days) and MAN are they great! My wife was more than surprised!!

Am taking them, and some smoked cheese and some turkey jerky on a fishing trip this w/e. Doubt that anything will make it back home!!

Thanks for posting the recipe, I'll definitely be doing them again....

Back in June, I smoked some olives then marinated them, and everyone loved them. They go quick so make plenty. The problem you may encounter is they are good shortly after you make them, but much better a week or so later. Also most people automatically think all olives are brined and salty, so you may have to convince one person to try one, after that every one will be joining in. The warmer the temperature you serve the olives the mores smoke flavor you will get. At cooler serving temperatures you will get a more pronounced vinegar taste.

Here is the recipe I concocted:

Marinated Smoked Olives

[La Quinta]

Buttburner...you're Dad looks great!!! Must have been great fun for him!!! Good for you and he... :) WOW...how kool is that???  :)

[Habanero Smoker]

Hab...

Did up some of the olives according to your recipe. Before putting them in the smoker, my better half asked what I was smoking and only rolled her eyes when I told her. I must admit that I had never thought of smoking olives before, so couldn't blame her scepticism too much.
We tried them after the 24 hour mark (before putting them in the fridge for 2 days) and MAN are they great! My wife was more than surprised!!

Am taking them, and some smoked cheese and some turkey jerky on a fishing trip this w/e. Doubt that anything will make it back home!!

Thanks for posting the recipe, I'll definitely be doing them again....

Thanks for the compliment. I'm glad that you liked them. I'm going to do another batch next weekend and I'm thinking about stufiing them with Pecorino Romano cheese.