Smoked Olives?

[Sailor]

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


Red crap pulled out


Got them all stuffed


Ready for the smoker


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?

[NePaSmoKer]

Going to be good there Jim

Always great to chat with ya.

[Tenpoint5]

If anything sailor dump the left over juice from the japs in with the pickle juice.

1/20

[Sailor]

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.

[Sailor]

Pouring the smoke to them


Been 3 hrs so pulling them off


Got 1/2 put back in the jar


Got all put back in the jar and then filled it with jalapeno juice.  Added a big heaping tsp of minced garlic.


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

[NePaSmoKer]

Yup like the smoked pickles i did while back, in the juice and fridge for awhile.

3/20

[Tenpoint5]

Yum!!


1/20

[Quarlow]

You could smoke the garlic cloves also.

[squirtthecat]

That'll wake up your next Martini!

The Kalamata are the big black Greek olives.  Very rich tasting. (and expensive)

[muebe]

Interesting...

How about a piece of smoked cheese in the olive when serving them?

[NePaSmoKer]

Its Jims fault.

I got some going to. Using maple smoke, PID running at 90*

[mikecorn.1]

So ya answered my question on if the olives took any smoke flavor :)


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[SiFumar]

Mmmm worth a try!  Smoked olives in a martini....oh ya!

[Habanero Smoker]

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

[SiFumar]

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!