Matt Withoos
The Wood Tavern
Sharing plates can be found at every turn these days. Chef Matt uses The Wood Tavern’s kitchen assets to infuse smoke and fire into dishes with delightful campfire flavour. Smoked olives accented with herbaceous oil are addictive bites.
Ingredients
Olive Mixture
1/2 cup Kalamata olives
1/2 cup Cerignola red olives
1/2 cup Castelvetrano green olives
1/2 cup Apple wood smoker chips
Method
1. Drain all the olives and dry over night (they won’t infuse with smoke if they are wet)
2. Mix the olives together and place in a perforated pan.
3. Turn the smoker on and set to 225°F
4. Let the box fill with smoke for 15 minutes.
5. Place the olives in the smoker and cook for one hour.
6. Once they are smoked lightly sauté in olive oil till warm and serve immediately.
Yield 6-8 servings
