Oak Smoked Rosemary and Thyme Olive Oil


Another idea for your cold smoker – adding your cold smoked herbs to olive oil. As an Outdoor BBQ Chef I have created my own range of flavoured oils, these are oils that can cost a lot of money in the shops but so easy to make on your own.

What do you need to do ? Follow my smoking herbs recipe and just add one or a combination of herbs into a good quality extra virgin olive oil. I really recommend plastic sauce bottles – they’re not pretty but chefs use them a lot as they are so easy to use and not very expensive.


Once the smoked herbs are added, just leave alone for at least a week. This gives the oil time to become infused with the smoked herb flavour – longer you leave it, stronger the flavour. Just imagine the flavour combinations you can make !

Cornelius Veakins Outdoor BBQ Chef