- 1 cup black olives (something like Greek Kalamata or atalanti) lightly drained
- 1 cup green olives (something like Greek cracked) lightly drained
- 2 tbs extra-virgin olive oil
- 2 tbs white wine
- 2 garlic cloves, minced
- ¾ tsp dried oregano
- Freshly ground pepper to taste
- Smoker 200-225
- Coat olives in ingredients
- Place olives in shallow smoke-proof dish or heavy-duty foil molded into a small tray
- Place dish/tray on smoker until olives absorb half of the liquid and take on light but identifiable smoke flavor, 55-65 minutes.
ENJOY!