Pete's Food Blog

27. Sep, 2021

Smoked bbq olives

Smoking Method:

My bbq smoked olives are double smoked; first hot smoked 24 minutes starting the time count from cold and keeping the temperature between 120°C -and 130°C.

Then cold smoked (along with other produce) for 8 hrs, keeping the temperature below 6°C

.

BBQ sauce for olives:

Whisk together the following:

4 dl of cold smoked oil

½ dl tomato ketchup

½ dl Heinz HP sauce

1 tbl soy sauce

2 tbl balsamic vinegar

½ dl runny honey

4 tsp smoked paprika

2 tsp onion powder

¼ tsp hot chilli flakes