Smoking Olive Wood

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

These shavings selected by Marcos Larranaga and Co come from 100% natural olive trees. Olive wood gives a typical and refined taste to your food. It is perfect for beef, lamb, poultry or fish.

Use on plancha :

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

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

Quickly, time to place your meat (fish) protected from the shavings by the baking paper, raised then replace the cooking bell. Duration of smoking: half the cooking time

Use on barbecue :

Soak a handful of olive wood chips for 30 minutes in clean water. Drain the wood chips with paper towels, then place the wet pieces of wood directly on the embers 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 (Chicken / Roasts) Start smoking in the last 15 to 20 minutes. (Depending on the humidity level, the weight may be subject to change by + or - 100 grams).

Use with a smoker :

(see pdf file)

Product details: Grain size: 2 to 3 mm Wood origin: Spain

Complies with 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