Top Pick Of The Week

April 5, 2010

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Smoked deviled eggs, made with a combination of smoked olive oil and Rick’s Picks smoked okra. Photo courtesy Rick’s Picks.

WHAT IT IS: Artisan-smoked olive oil.
WHY IT’S DIFFERENT: There are lots of flavored olive oils—basil, garlic, etc.—but this is one of the few (and the first American) smoked olive oils we’ve come across.
WHY WE LOVE IT: We use lots of olive oil, and smoking adds something special.

The Smoked Olive
Page 3: Recipes

This is Page 3 of a four-page review. Click on the black links below to visit other pages:



Easy Recipes With Smoked Olive Oil

Smoked olive oil can be used in everyday dishes as well as special occasion ones. Below, for appetizers and sides, we present dipping sauce, “smokin’” deviled eggs, hummos and roasted vegetables. For main courses, check out smoky burgers and grilled shrimp. There are more recipes on the company website.

Dipping Sauce

This smoky mayonnaise tastes great with artichokes, asparagus, broccoli and cauliflower.


  • 1/2 cup real mayonnaise
  • 1 tablespoon smoked olive oil
  • 1 teaspoon lemon zest
  • 1/4 teaspoon fresh ground black pepper


Simply combine all the ingredients and mix well.


Smokin’ Deviled Eggs
Smoked olive oil combines very well with eggs! It’s fun to watch people try to figure out why these deviled eggs taste so special. See photo at top of page.


  • 6 large eggs
  • 1/2 cup real mayonnaise
  • 2 teaspoons smoked olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • Minced fresh chives (optional)
  • Ground paprika

Make a smoky dipping sauce for your favorite vegetables. Photo courtesy Wisconsin Milk Marketing Board.


  1. Hard boil eggs (directions for fool-proof hard cooked eggs).
  2. Slice cooled eggs in half lengthwise and pop yolks into a small mixing bowl. Mash with a fork until smooth.
  3. Add the mayonnaise, smoked olive oil, salt & pepper to the yolks and mix well. Spoon equal amounts of the yolk mixture back into the halved egg whites. Sprinkle with paprika and/or minced fresh chives.
  4. Optional garnish: slices of Smokra, smoked okra from

Smoked Hummos

A favorite dip gets a hint of smoke.


  • 2 cans (14 ounces) garbanzo beans, drained
    (reserve the liquid)
  • 4 tablespoons tahini (sesame seed paste)
  • 4 tablespoons smoked olive oil
  • 4 cloves garlic, peeled & diced
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon fresh-ground black pepper


  1. In a blender, combine ingredients one at a time. If consistency is too thick, add a small amount of reserved bean liquid.

  2. Adjust the other ingredients to taste.

  3. Place in bowl & garnish with a dash of paprika. Serve with crackers or crusty bread.


An old favorite goes smoky. Photo courtesy The Smoked Olive.

Roasted Vegetables

Vegetables can be oven-roasted or grilled.


  • 1 pound fresh asparagus, red and yellow bell peppers or other favorite veggie(s)
  • 3 tablespoons smoked olive oil
  • Salt and fresh-ground pepper


  1. Preheat oven to 375°F.
  2. Thoroughly wash vegetables and allow to dry. Trim as needed.
  3. Spread veggies on cookie sheet or pan. Coat with 2 tablespoons smoked olive oil and sprinkle with salt & pepper.
  4. Cook for approximately 20 minutes.
  5. Drizzle with remaining smoked olive oil to taste.

Roast your favorite vegetables with smoked olive oil. Photo courtesy The Smoked Olive.

Continue To Page 4: Main Course Recipes With Smoked Olive Oil

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