• 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
  1. Smoker 200-225
  2. Coat olives in ingredients
  3. Place olives in shallow smoke-proof dish or heavy-duty foil molded into a small tray
  4. Place dish/tray on smoker until olives absorb half of the liquid and take on light but identifiable smoke flavor, 55-65 minutes.

ENJOY!