SMOKED OLIVES RECIPE RECIPES

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SMOKED OLIVES – COOKINPELLETS.COM



Smoked Olives – Cookinpellets.com image

Provided by bryanna

Categories     Appetizers

Number Of Ingredients 8

1 cup black olives such as Greek Kalamata or atalanti, drained lightly
1 cup green olives, drained lightly
2 tbs extra-virgin olive oil
2 tbs white wine - vermouth works great
2 garlic cloves minced
3/4 tsp dried rosemary (We have also used oregano with some great success but the rosemary has a better all around taste.)
fresh ground black pepper to taste
Perfect Mix Pellets

Steps:

  • Set pellet grill at 220 with perfect mix pellets.
  • Arrange the olives in a shallow piece of heavy-duty foil molded into a small tray.
  • Add the remaining ingredients.
  • Place the olives in the smoker and cook until the olives absorb half of the liquid and take on a light but identifiable smoke flavor, 30-50 minutes. Time depends on your grill!! Taste test after about 15-20 minutes.
  • The olives can be served immediately with some asiago grated cheese over them or can sit for several hours to develop the flavor further.
  • Refrigerate any leftovers. Be sure to save the leftover olive oil for bread dipping – mmmmmmgood!

SMOKED SALMON & OLIVE TAPENADE BAGUETTE SLICES RECIPE ...



Smoked Salmon & Olive Tapenade Baguette Slices Recipe ... image

This is a quick appetizer which is always a hit. It is light enough but has rich flavors to make it the perfect bite size appetizer. Now if you are really short on time ... you can actually buy some baguette slices ready to use, and also the olive tapenade which there are several good brands available these days. But make the tapenade ahead and then it takes just minutes to put these all together.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 18-24 Appetizers, 18-24 serving(s)

Number Of Ingredients 17

1 lb smoked salmon (I like to use 3-inch slices per baguette)
1 baguette (thin sliced and toasted)
2 tablespoons olive oil
1 small red onion (cut in quarters and then thin sliced)
3/4 cup green olives, chopped fine
3/4 cup black olives, chopped fine
1/8 cup olive oil
1 teaspoon lemon zest
1 teaspoon capers
1 teaspoon garlic, minced
1 teaspoon fresh parsley, fine chopped
1 pinch ground black pepper
1 cup creme fraiche
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon fresh dill, fine chopped
1/4 teaspoon kosher salt

Steps:

  • Olive Tapenade -- Chop up the olives both green and black very fine and mix with the olive oil, garlic, capers (also chopped), lemon zest, parsley and pepper (no salt needed) as the olives and capers are very salty. Mix and just refrigerate until ready to use.
  • Creme Fraiche Sauce -- Mix the creme fraiche, lemon zest and juice, dill and a pinch of salt, go easy. Stir until combined and put in the refrigerator until ready to use.
  • Baguettes -- Now if you want, you can use slices of pumpernickle if you prefer than. You can even buy the small sandwich party breads which will work too. Personally, I like the baguettes. Just thin slice and then drizzle with olive. Place on a baking sheet (I line mine with parchment for no clean up) and then bake at 425 until golden brown. Remove and let cool.
  • Putting Them Together -- On your cooled baguettes, spread a spoon of the olive tapenade, a couple of rings of the red onion, then a slice of the smoked salmon, folding over so you have a nice size piece on each baguette. Then top with a spoon of the dilled' cream sauce.
  • Garnish -- If you want to get fancy, top with a sprig of dill, a thin lemon twist, or even a olive slice.
  • They literally take just minutes to put together and they are so tasty.

Nutrition Facts : Calories 187.5, FatContent 11.2, SaturatedFatContent 4, CholesterolContent 23.9, SodiumContent 521.2, CarbohydrateContent 14.6, FiberContent 1.2, SugarContent 0.3, ProteinContent 7.3

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