Smoked olives

This is a great way to add a different flavour profile to your olives.  They are better if you can do them a few hours before or even the night before.

• Half a cup of brown or green olives, plain
• Rosemary, oregano, sage or other woody herbs
• 1 eshallot (banana shallot)
• 1 orange, zest peeled off thinly
• 1/2 clove garlic
• 60ml extra virgin olive oil
• 20 ml white wine vinegar

Combine olives and everything except the oil in a small bowl.  Place bowl in a ziplock bag and smoke three times using a culinary smoker (or put in a metal bowl and on a metal tray, and use a BBQ smoking tray or smoker – don’t let it cook and keep the temperature under the olives low).  Taste for ‘smokiness’, add extra smoking time if needed.  Add oil, taste for seasoning, add salt and pepper to taste.