Smoked Olives and Olive Brine
- 1 10-oz Jar Castelvetrano Olives
- 1 10-oz Jar Castelvetrano Olive Brine
- Wood chips
Soak wood chips in water for about 30 minutes. Pat dry and add a handful of the wood chips to a foil pan, cover with aluminum foil and poke holes in the top to allow the smoke to escape from the pan.
If using a gas grill, set to low heat. If using a charcoal grill, light the charcoal and pour the glowing coals into the grill. Wait until the embers have started to die down and the heat is low.
Place the aluminum pan directly on the grilling rack, cover the grill. When smoke emerges from the slits in the foil, it’s time to start smoking your olives.
Empty a jar of Castelvetrano olives and their brine into a large cast-iron pan. Place the pan on the grill rack near the aluminum pan with the wood chips and close the lid.
Smoke for about 30-60 minutes.
Contributed by Bryan Hamman