I know there are a few basic stick it in a shallow pyrex bowl & cold smoke it for 3-4 hours stirring occasionally, use higher quality olive oil directions...
However my concern is the exposure to air which knocks back the quality over time, how do you think this product is claimed to be done!? ...citing the example of "the smoked olive" they claim in a video (cannot source at this point) to smoke it with neither air, heat or light.
Anyone got ideas? ...how long does home smoked csg take to spoil, as oil is claimed to be a quick flavour absorber,
I'm doubtful as to the exact "without air" claim of a small but burgeoning farmers market set up that has blossomed, but would like to try some myself (was "herbing up" some olive oil & vinegar yesterday with the nipper & had forgotton what the 3 litres of oil had been purchased for in anticipation of getting my csg.
Advice & thoughts in general as ever greatly appreciated, (did a quick search here but nothing definitive).
On a side note, I do have a drizzle bottle in the kitchen above the hob (not ideal) so technically that's exposed to air 24/7 ..either i've got used to heavily degraded olive oil or there's not so much in it!? (have a prety good nose & palate, ..well I think so)
So whilst I will bash out some in shallow pyrex i'd like to "do it better" if simple, logical & practical.
The only thing I can think of is that this guy might (an uneducated guess) be doing a liquid smoke type distillation in some shape or form!? ..what do you think?