Our Smoked Olives Recipe turns delicate Castelvetrano olives into a flavorful, healthy snack. The olives are gently warmed in olive oil with fresh herbs, citrus zest, and a touch of red pepper flakes, then finished with a light smokiness. This simple process creates a versatile appetizer perfect for charcuterie boards, cocktails parties, or casual gatherings.
Traeger Smoked Olives
I discovered my love for olives later in life, and now I enjoy experimenting with ways to highlight their flavor. These warm, marinated smoked olives were inspired by a restaurant version we enjoy, adapted so you can make them at home in a smoker or pellet grill.
Castelvetrano olives are an excellent choice because of their mild, buttery profile. Smoking them adds a subtle, savory depth that complements the olives’ natural oils and brings out a more complex aroma. The method is simple: the olives are combined with olive oil, herbs, citrus zest, and spices, then warmed in a grill-safe dish at a low temperature to absorb smoke and aromatics.
Recipe Shopping List
Before you start, gather the main ingredients below. Exact measurements are included in the recipe section so you can prepare the right amount for your crowd.
- Castelvetrano olives (whole, drained)
- Extra virgin olive oil
- Bay leaves
- Fresh thyme sprigs
- Red pepper flakes
- Orange zest
How to Make This Recipe
The overview below gives a quick look at the steps. Follow the full recipe and exact measurements in the Instructions section to prepare the dish.
- Preheat — Set your smoker or pellet grill to 250°F (about 120°C).
- Prep — Drain the olives, place them in a grill-safe baking dish, and add the herbs, bay leaves, citrus zest, and spices. Cover with olive oil.
- Smoke — Warm the olives in the smoker for roughly an hour to let smoke and aromatics infuse the oil and fruit.
- Serve — Serve warm for best texture and flavor. Refrigerate leftovers in the oil and gently rewarm before serving.
Recipe Notes & Tips
Low-and-slow warming allows the olives to absorb smoke without becoming overly bitter. If you prefer more pronounced smoke, extend the time in 15–30 minute increments. For a stronger char flavor you can briefly pre-smoke the olives before placing them in oil, but many prefer the gentler, oil-infused smoke produced by warming them directly in the dish.
Use a heavy, grill-safe dish that retains heat and helps the oil stay warm as the olives sit. If the oil solidifies in the fridge, simply bring the container to room temperature or warm it gently to restore a silky texture.
Smoked Olives — Recipe
Yield: about 6–8 servings
Ingredients
- 2 cups drained whole Castelvetrano olives
- Enough extra virgin olive oil to nearly cover the olives
- 3 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 teaspoons orange zest
Instructions
- Preheat your smoker to 250°F.
- Place drained olives in a grill-safe baking dish. Add bay leaves, thyme, red pepper flakes, and orange zest.
- Pour in enough olive oil to nearly cover the olives, ensuring the aromatics can infuse the oil.
- Place the dish in the smoker and warm for about one hour. For a stronger smoke flavor, increase the time; for a milder result, reduce it slightly.
- Remove from the smoker, let cool to room temperature, and serve warm. Store any leftovers submerged in oil in the refrigerator for 3–4 days; bring to room temperature before serving.
Recipe FAQ
Can I use other types of olives? Yes. Whole olives with pits work best for texture and flavor, but you can use other varieties you prefer. Castelvetrano are popular because they are mild, slightly buttery, and less salty than many other olives.
How should I store leftovers? Keep leftover marinated olives covered in olive oil in an airtight container in the refrigerator. Oil may become cloudy or solidify when chilled; this does not affect flavor. Warm gently before serving.
What are some variations or add-ins? Fresh rosemary or lemon zest make great alternatives to thyme and orange. For heat, add sliced fresh chiles such as jalapeño. You can also add whole garlic cloves or a splash of sherry vinegar for a contrasting tang.
Serving Suggestions
These smoked olives pair beautifully with cheeses, cured meats, crusty bread, grilled vegetables, or as part of a larger appetizer spread. Serve them warm to highlight the oil and smoke aromatics, or offer them at room temperature so guests can enjoy them alongside other small bites.
Nutrition information provided is an estimate: about 74 calories per serving with approximately 7g total fat.