Smoking Olive Wood

Olive wood chips for hot smoking. Ideal for flavoring your food on your griddle, barbecue, or smoker.

These wood shavings, selected by Marcos Larranaga et Cie, come from 100% natural olive trees. Olive wood gives your food a distinctive and refined flavor. It's ideal for beef, lamb, poultry, or fish.

Use on griddle :

Place a handful of wood chips (temperature zone 3-4) on one side of your griddle. Cover them while you place the cooked and browned food on baking paper pierced with small holes of about 2 mm.

Lift and place the cooking bell back on the burning chips. The smoky aroma will then begin to release.

Quickly, time to place your meat (fish) protected from the chips by the baking paper, lift then replace the cooking hood. Smoking time: half the cooking time

Use on barbecue :

Soak a handful of olive wood chips in clean water for 30 minutes. Drain the wood chips with paper towels, then place the wet pieces of wood directly on the coals of your barbecue. You can use a smoker box for gas and electric barbecues. As soon as the chips start to smoke, place your food together on the barbecue. For long cooking times (chicken / roasts) start smoking for the last 15 to 20 minutes. (Depending on the humidity level, the weight may vary by + or - 100 grams).

Use with a smoker :

(see the pdf file)

Product Details: Grain Size: 2-3mm Wood Origin: Spain

Meets all existing standards and regulations for food use

• Ideal for achieving slow, low-temperature combustion.
• Produces dense, high-quality smoke
• Brings a delicious taste of olive wood aromas to food