Paperbark Smoked Olives

At a Glance

Cooking Time: 2 Mins

Serves: 15

Difficulty: 5

  • cold
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About this recipe

Kalamata Olives are available in most gourmet stores and supermarkets and are usually already marinated in olive oil with garlic and fresh Italian herbs like rosemary, parsley and thyme. This recipe, imparts a subtle smokey flavour to the olives and are great eaten as is or used in pizzas, breads, salads and pastas.

Ingredients

500g (2 cups) black kalamata olives
3 tablespoons paperbark smoke oil
1 tablespoon white wine vingar

Cooking instruction

Drain the black kalamata olives of any oil in which they have been marinated. You can leave any herbs or garlic which are on the olives. Then simply drizzle the olives with Paperbark Smoke oil and white wine vinegar. Mix well. Either refrigerate or serve immediately for a delicious alternative to ordinary marinated black kalamata olives.

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Barons Brewing have produced a stunning Lemon Myrtle Witbier as part of their Native Range of beers.

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Cooking Tip

Paperbark Smoke Oil is quiet strong and should be used in small amount. I treat Paperbark Smoke Oil in a similar way to Truffle Oil and use it when finishing a dish.

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