Smoked Olive Oil How would You?

[bbally]

lol you would

But surely it's more fun to make your own. Plus liquid smoke is exclusively made from hickory as far as I remember.

It comes in many many woods. This is the four I use the most.

Natural Hickory Smoke Flavor
Natural Mesquite Smoke Flavor
Natural Pecan Smoke Flavor
Natural Apple Smoke Flavor

[SMOKE FREAK]

It comes in many many woods. This is the four I use the most.

Natural Hickory Smoke Flavor
Natural Mesquite Smoke Flavor
Natural Pecan Smoke Flavor
Natural Apple Smoke Flavor

Damn...who needs a smoker...

Just kiddin...

[bbally]

Damn...who needs a smoker...

Just kiddin...

It's OK I am used to it. A lot of people freak out when they find out I use it. But to me it is just another tool I use to make people happy. And it allows me to make smoked oils with no chance of ruining what is First Cold Press Olive Oil, no chance of creosote, no chance of phynols..... and I could go on.

But I understand the hobby and the want to experiment and try things... hey its fun.

Anyone wants to try, I will put the smoked beans on the table in seven cups, you pick them correct I have 100 dollars for you... you miss, you have a 100 for me? Never had anyone take me up on it.

[curious aardvark]

lmao - okay so liquid smoke comes in a variety of flavours.
Not so easy to get hold of over here though and given that I can run a cold smoker gadget for about 12 hours on 30 pence worth of sawdust.
I suspect DIY is going to be a lot cheaper in the long run.

Plus it's fun.

Also liquid smoke has to contain some nasty chemicals as otherwise it probably wouldn't taste like smoke. Cold smoking with a sawdust gadget produces very clean smoke so from that point of view I doubt there'd be much difference health wise.

Obtaining Liquid Smoke

One liquid smoke making process was patented by SE Colgin in the early part of the 20th Century. The Colgin company still produces liquid smoke today using modern, computer-controlled and state-of-the-art equipment.

The process begins with wood chips that are subjected to high temperature. A high moisture level allows the wood to smoulder rather than burn, thus producing smoke. The hot smoke is captured and transferred to a series of condensers that cool the vapours of smoke into a liquid. This liquid is usually refined and filtered, and may be aged in oak barrels for a more mellow product.

I still prefer the diy approach

Why would I want to smoke olive oil....

You might as well ask: why would i want to smoke: -
cheese, bacon, fish, fowl, meat, sausage etc
because it creates a different product with a different flavour profile :-)