Smoked oil

Smoked oil

By
From
Finding Fire
Makes
300 ml

Like most fats, oil absorbs smoke readily and can be used as a vehicle for cooking or incorporated in a dressing. However, it is important that the oil is not heated above 80°C (175°F) during smoking, as this impairs the delicate smokiness of the fruit wood.

Ingredients

Quantity Ingredient
150ml grapeseed oil
150ml fruity, mild extra-virgin olive oil, such as arbequina or koroneiki

Method

  1. 1. Light a fire in a cool wood-fired oven using a small piece of fruit wood. Leave to burn down for 30 minutes to a small bed of glowing embers.
  2. 2. Pour the oil into a shallow dish and place in the oven. Place a small piece of fruit wood on the embers and quickly close the door. A thin blue smoke should emanate from the oven.
  3. 3. Allow the smoke to infuse the oil for 8 minutes. Remove and allow to cool.
  4. 4. Pass the oil through an oil filter and reserve until use.

NOTE

  • The oil can be stored in a container in a cool, dark place for up to 2 months.
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