Smoked olives are an absolutely fantastic find.
By smoking, you get a wonderful taste in the olives. Mari Moilanen
– I have always been of the opinion that everything can and should be smoked. I have smoked asparagus, potatoes, cottage cheese, pumpkin, tomatoes, carrots, writes the food editor Mari Moilanen Something tasty in his blog.
According to Moilanen, smoking unearths something new and interesting from the raw material.
The hay-smoked olives of the Helsinki-based restaurant Brasa have been praised as heavenly, so Moilanen wanted to test how olives could be smoked at home.
– I ended up smoking the olives on a smoking board. It will be a mild and mouth-watering taste. And I have to admit that these olives hit a nerve, Moilanen admits.
Smoked olives
2-3 dl black and green pitted olives
1 smoking board
Marinade:
1 dl olive oil
2 cloves of garlic
5-6 slices of orange peel
1 tablespoon of some herb (tarragon, (leaf) parsley, thyme, sage, rosemary)
1 tsp fennel seeds
1. Soak the smoking board according to the instructions for about an hour. Heat up the grill. Preheat the plank in the grill for a good five minutes.
2. Dry the olives with a paper towel and spread on a board. Grill at a temperature of 200 degrees for 20-30 minutes until the olives have a clear smoky aroma. Cool down.
3. Wash the orange and cut the peel into thin slices or carve the peel with a peeler. Peel and slice the garlic cloves. Chop the herb or herbs of your choice. Mix the marinade ingredients with the olive oil and add the smoked olives. Allow to season in the cold. Serve as part of an antipasto table.