Smoked Marinated Olives Recipe

Rinse and Dry

Rinse the olives under cool water in a colander to remove any brine residue. Drain and pat dry thoroughly with paper towels. Drying prevents excessive dilution of the marinade and helps them take smoke better.

Smash Garlic & Prep Rosemary

Smash the garlic cloves with the flat side of a knife (leave skins on if desired for easier removal later) and lightly bruise the fresh rosemary sprigs by rubbing between your fingers to release oils.

Mix Marinade

In a medium bowl combine the olive oil, white wine (or vermouth), lemon zest, cracked black pepper, red pepper flakes (if using), and coarse sea salt. Add the smashed garlic and bruised rosemary sprigs and stir to combine.

Combine Olives and Marinade

Add the drained olives to the marinade and toss to coat thoroughly. Transfer the olives and marinade to a shallow, heatproof dish or disposable aluminum tray that will fit your smoker or grill. Spread olives into an even layer to maximize smoke contact.

Cold Smoking (recommended for a subtle smoke)

Set up a cold smoke generator or a grill set up for cold smoking: place soaked hickory chips in the smoke generator or in a foil packet with holes, and position away from direct heat so the olives stay below 90–100°F (32–38°C). Place the tray of marinated olives in the smoker/grill and smoke for 30–45 minutes, checking every 10–15 minutes to ensure smoke is steady and temperature remains low. Cold smoking gives a delicate hickory aroma without cooking the olives.

Hot Smoking (if you want warmed olives)

Preheat your smoker or grill for indirect smoking to 225°F (107°C). Use the soaked hickory chips on the coals or in the smoker box. Place the tray of marinated olives on the cooler side and smoke for 20–30 minutes until olives are warmed through and take on a pronounced smoke flavor. Remove before the oil gets too hot to avoid deep frying.

Smoke for Desired Intensity

Taste an olive after the minimum time to check smoke intensity. Continue smoking in 10–15 minute increments until you reach the desired hickory level. Keep olives loosely covered or tented to retain some oil and aromas while allowing smoke penetration.

Cool and Combine

After smoking, allow the tray to cool to room temperature. Pour the smoky oil and garlic from the tray into a clean jar or bowl with the olives (if some oil separated, mix to reincorporate). If you used whole rosemary sprigs with stems, discard large stems now and leave small needle bits.

Marinate

Cover the olives in the smoky oil and refrigerate for at least 6 hours, preferably overnight, to let flavors meld (up to 48 hours for stronger infusion). Stir or shake the container once or twice during this period so the marinade distributes evenly.

Bring to Serving Temperature

Remove olives from the refrigerator 20–30 minutes before serving to take the chill off and allow the oil to loosen.

Finish and Serve

Transfer olives to a serving bowl. Sprinkle the chopped fresh rosemary and flaky salt over the olives and drizzle a little of the smoky olive oil from the jar. Optionally garnish with a few fresh rosemary sprigs and a couple lemon zest strips. Serve with toothpicks or as part of a mezze board.