Our Smoked Olives Recipe is a tasty and healthy snack that take delicate Castelvetrano olives and flavors them with a blend of some of our favorite seasonings and herbs. Making your own smoked marinated olives is a simple and fun process that is sure to be a hit at your next gathering!
Traeger Smoked Olives
I established my love for olives pretty late in life, but what I lack in experience I make up for in enthusiasm. I am not mildly obsessed.
There’s a restaurant near us that does these delicious, warm, marinated Greek olives, and ever since I tasted them I wanted to try and recreate them at home using our smoker.
Our Smoked Olives are amazing because they offer such a unique flavor that combines the natural, mild, briny taste of the Castelvetrano olives with smoky notes, which add depth and complexity to the end result. We made these Smoked Olives in our Traeger pellet grill. Additionally, the process of smoking also helps to enhance the natural oils and flavors of the olives, making them even more delicious.
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Smoked Olives shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Castelvetrano olives
- extra virgin olive oil
- bay leaves
- fresh thyme
- red pepper flakes
- orange zest
Try our Smoked Garlic Goat Cheese too!
How to make Smoked Olives
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Preheat
We’re shooting for 250°F.
2
Prep
Drain the olives and then put them into a grill-safe container. Cover in olive oil and add the herbs and seasonings.
3
Smoke
Smoke for about an hour. You can go longer if you want!
4
Serve
Serve warm, refrigerate any leftovers.
Try our Grilled Mexican Shrimp Cocktail!
Smoked Olives FAQ
Can you use another type of olives in this recipe?
Yes! I’d recommend using whole olives with the pits still inside for the best result, but you can use any kind of olives that you’d like. We love the Castelvetrano olives because they are known for their unique flavor profile. They have a mild, slightly nutty taste with a delicate sweetness and a crunchy texture. They are not as briny or salty as other types of olives, making them a popular choice for people who prefer a milder flavor.
What’s the best way to store any leftovers you have?
We keep our leftover marinated olives in the fridge in the oil. Olive oil sometimes can solidify in the fridge or get cloudy, but it won’t impact the flavor. Just let these come to room temperature or warm them lightly on the stovetop (or back in the smoker) before serving.
What are some other add-ins you can use in the marinade?
You can toss in whatever fresh herbs you have that sound good at the moment. Rosemary is a popular choice. Some lemon zest is also a frequent addition. Want to spice it up a little more? Add in some slice peppers like jalapeños or even habanero peppers while you heat the olives on the grill.
Get 75+ of my favorite Traeger Recipes here!
More great charcuterie recipes to love!
- Pickled Asparagus
- Smoked Bacon Jam Cream Cheese
- Smoked Onion Jam
- Traeger Pumpkin Seeds
- Smoked Black Cod Dip
- Pork Belly Twists
- Smoked BBQ Pickled Eggs
- Caramelized Onions from Kid Tested Recipes
Smoked Olives
Your new favorite addition to a charcuterie board, these Smoked Olives are delicately seasoned with olive oil, fresh herbs and spices, and the deliciously light smoke flavor.
Ingredients
- 2 cups drained Castelvetrano olives
- extra virgin olive oil (to nearly cover)
- 3 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon red pepper flakes
- 2 teaspoons orange zest
Instructions
- Preheat your Traeger to 250°F.
- Place the drained whole olives into a grill-safe baking dish. Add in the bay leaves, thyme, red pepper flakes, and orange zest.
- Pour in enough olive oil to nearly cover all the olives.
- Put into your smoker and smoke for one hour. You can go longer if you prefer a more intense smoked flavor. You can also pre-smoke the olives before adding them to the oil if you are really extra. We prefer the milder hint of smoke that warming them in the olive oil on the grill provides.
- Remove from the grill and let come to room temp. Enjoy! Keep in the fridge in the oil for 3-4 days.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 74Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 331mgCarbohydrates: 3gFiber: 2gSugar: 0gProtein: 0g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Kiki
Friday 10th of February 2023
I smoke Kalamata olives but do it very differently. I drain the brine that they come in and set it aside for later. Then I coat them in a little bit of olive oil, mix them well, then place them in a grill basket. Smoke them on the Smoke setting for 2-3 hours. Try not to eat all of them before they’ve cooled down, then put them in a large jar and add the brine until they’re covered. Keep in fridge. They don’t go off for a long time.