Smoked Olive Oil, Salt, and Pepper

Gourmet smoked seasonings at home

Equipment

Donabe Smoker, "Ibushi Gin" (large)

Servings

4 - 5

Ingredients

• 1/4 cup (60 ml) olive oil
• 2 tablespoons each black pepper corns, Szechuan pepper corns, and sea salt

Ohter things you need:

• a piece of aluminum foil
• a small handful (about 1/3 oz or 8 g) of smoke chips

Procedure

1. Set the olive oil in a shallow bowl which can fit the middle rack of “Ibushi Gin”. Set each peppers and salt in a small saucer.
2. Line the bottom of "Ibushi Gin" with a piece of aluminum foil. Spread the smoke chips so that they make a ring shape. Make sure the foil is tightly attached to the bottom.
3. Set "Ibushi Gin" (with no lid) over high heat. Wait until the chips starts smoking (about 7-8 minutes).
4. Set the mid-tier rack and carefully place the olive oil.
5. Set the top-tier rack and place the peppers and salt.
6. Cover with lid and pour water into the rim surrounding the lid. Continue to heat for 4-5 minutes.
7. Turn off the heat and let it rest (with lid on) for 30 minutes.

After smoking, they turn nicely aromatic.

Black pepper and Szechuan pepper are ground after being smoked.