📝 About This Recipe
Transform a high-quality fat into a multi-dimensional condiment that captures the primal essence of an open flame. This cold-smoking method infuses premium extra virgin olive oil with a delicate, campfire-like aroma without degrading its fragile nutritional profile or peppery finish. The result is a sophisticated, versatile oil that adds a luxurious depth of flavor to everything from grilled vegetables to crusty sourdough and even dark chocolate desserts.
🥗 Ingredients
The Oil Base
- 2 cups Extra Virgin Olive Oil (Select a high-quality, cold-pressed oil with a mild to medium intensity)
The Smoking Fuel
- 2 cups Hickory or Applewood Chips (Food-grade wood chips, soaked for 30 minutes if using a traditional smoker)
- 1/2 cup Culinary Wood Pellets (If using a handheld smoking gun)
Aromatic Infusion (Optional)
- 1 teaspoon Dried Peppercorns (Whole tellicherry peppercorns)
- 1 piece Dried Bay Leaf (Crushed slightly to release oils)
- 1/2 teaspoon Dried Rosemary (Ensure herbs are completely dry to prevent bacterial growth)
Equipment & Finishing
- 4 cups Ice Cubes (To create a cold bath for temperature control)
- 2 cups Water (For the ice bath)
- 1 piece Sterilized Glass Bottle (For final storage)
👨🍳 Instructions
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1
Prepare your smoking vessel. If using a traditional outdoor smoker, set it up for cold smoking, ensuring the temperature stays below 90°F (32°C) to preserve the oil's integrity.
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2
Create a temperature-controlled environment for the oil. Fill a large wide-mouthed bowl with the ice and water to create an ice bath.
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3
Place a second, slightly smaller shallow metal or glass pan inside the ice bath. The shallow surface area is crucial as it allows more smoke to penetrate the oil.
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4
Pour the 2 cups of extra virgin olive oil into the shallow pan. Ensure the oil layer is no more than 1/2 inch deep for maximum exposure.
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5
If using the optional aromatics, place the peppercorns, bay leaf, and dried rosemary into a small mesh tea infuser and submerge it in the oil.
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6
Ignite your wood chips or pellets. If using a smoking gun, insert the hose into the oil container and cover the top tightly with plastic wrap to trap the smoke.
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7
If using an outdoor smoker, place the entire ice bath setup on the grates furthest from the heat source. Close the lid and monitor the smoke flow.
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8
Smoke the oil for 30 minutes, then gently whisk the oil with a silicone spatula to rotate the bottom layers to the surface.
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9
Continue the smoking process for another 60 to 90 minutes. The longer the exposure, the deeper the campfire notes will become.
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10
Taste the oil at the 90-minute mark. It should have a distinct smoky aroma but still retain the fruity, grassy notes of the olive oil.
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11
Once the desired flavor profile is achieved, remove the oil from the smoker or extinguish the smoking gun.
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12
Remove the aromatic infuser (if used) and let the oil sit at room temperature for 15 minutes to settle.
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13
Using a funnel, carefully pour the smoked oil into a dark, sterilized glass bottle. Dark glass is essential to protect the oil from light degradation.
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14
Seal the bottle tightly and store it in a cool, dark cupboard. For best results, let the flavors marry for 24 hours before your first use.
💡 Chef's Tips
Use a mild wood like Apple or Cherry for a sweeter smoke, or Hickory for a bold, traditional BBQ flavor. Never let the oil temperature exceed 100°F during smoking, as heat will turn the oil bitter and destroy its antioxidants. Always use dry herbs if infusing; fresh herbs contain water which can lead to botulism risks in oil storage. If using a smoking gun, you may need to 're-charge' the smoke under the plastic wrap 3-4 times during the process. Clean your smoking equipment thoroughly after use to prevent stale smoke residue from affecting future batches.
🍽️ Serving Suggestions
Drizzle over a fresh Burrata cheese salad topped with heirloom tomatoes and sea salt. Use as a finishing oil for a creamy roasted cauliflower or butternut squash soup. Serve in a shallow bowl with a splash of balsamic glaze and warm, crusty ciabatta bread. Brush onto grilled peaches or pineapple for a surprising smoky-sweet dessert element. Whisk into a vinaigrette for a smoky Caesar salad twist.