Smoking Olive Oil

Discussion in 'Other' started by cyderpig, Jan 5, 2013.

  1. cyderpig

    cyderpig Newbie

    Hi All

    Has anyone any experience of smoking oils, either flavoured or not.

    Cheers

    Cyderpig
     
  2. shannon127

    shannon127 Smoking Fanatic OTBS Member

    Just when the pan gets too hot
     
  3. donr

    donr Smoking Fanatic

    I recently cold smoked some Extra Virgin Olive Oil.  

    I divided 1 quart between two Jelly Roll Pans (1/2 sheet pans, maybe) like cookie sheets with a 1" lip.  This was to have as much surface area as I could get.  

    I filled my AMNPS with Alder & Pecan sawdust with an aluminum foil tent to help disperse the smoke & keep the bottom of the pans clean.

    I put them in my gas grill (won't fit in my Electric charbroil) and let them go while I went to work.  Temp was around 40°F.

    When the AMNPS had died out I went out & looked at it.  There did not appear to be much color change, so I filled the AMNPS back up for a second round.

    In the morning, after the second round of dust was gone, there still didn't seem to be any color change.  Figuring it wouldn't absorb any more flavor, I brought it in & put it back into the bottle.

    I tasted it a few weeks later & didn't notice a whole lot of difference.

    When I have used it to make some crustini and some fish, the mellow smoky aroma that comes off of it is exquisite.  I can taste the smoke flavor then.  The flavor is soft, but definitely there.

    I want to try a stronger flavored wood, but it will take me a while to use what I already have.  Maybe late spring.

    Best of luck

    Don
     
  4. cyderpig

    cyderpig Newbie

    Hi All

    Hot smoked the Oil

    Marinated it first with Garlc and Rosemary and Thyme

    Hot smoked @175 for 2hrs

    Stirred

    Smoked again for flavour every 20mins, stirr for as long as you think it should go.

    Cool

    Bottle

    Took it out @ 3hrs.

    Stunning

    CyderPig
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    the key to smoking oils or seasonings is to STIR them every few min. The surface will absorb smoke but it really wont penetrate w/o stirring.
     
  6. I've thought about this as well. I'll have to give it a shot my next day off maybe
     
  7. donr

    donr Smoking Fanatic

  8. ninconanco

    ninconanco Newbie

    Hello, I was opening a new thread, but then I thought, "let me use the search button" ... and I got here :) 

    Like any good Italian, I love the extra virgin olive oil: I tried extra virgin olive oil, coarse, cold-pressed, hot, spicy, infused ... never smoked! 

    Then I read this thread but it remains a question. Can I smoke large quantities? 
    Smoking is persistent. 
    If I do the smoking on the oil "new" (the freshly squeezed) there is a best success? 

    Thank you very much
     
  9. ninconanco

    ninconanco Newbie

    sorry if I return to the question. 
    Do you think I could try to smoke a infused oil like this? 

    Should I do a little test? 
    I have a Smoking Gun by PolyScience that I could use ...
     
  10. donr

    donr Smoking Fanatic

    I would smoke a little at first to see if you like it.  I see no reason you couldn't smoke an already infused oil,  the particular flavors may go well together, they may not.  

    Only your equipment will limit the quantities you can smoke.  I have never used a Smoking Gun, but in my case I would be limited more by the lack of shelves and pans than ability to generate smoke.

    Don
     

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