Olive wood chunks give spicy, Mediterranean smoke. A bit fuller than fruit wood, but less heavy than oak or hickory, making it one of the most versatile wood types you can have at home. It's just right for lamb, poultry, vegetables and fish off the grill. Chunks are blocks rather than chips: they smoulder slowly and release smoke for hours, so a few blocks among the charcoal are enough for a whole session. The bag weighs 1 kilo.
Why olive wood chunks let you smoke almost anything
The smoke is spicy and lightly resinous, but stays balanced. That's why it works both with a leg of lamb and with grilled peppers, aubergine or a whole sea bream. Anyone who loves cooking Mediterranean-style naturally ends up with this wood.
- Spicy smoke with a Mediterranean character
- Fuller than apple or peach, milder than oak
- Blocks smoulder slowly and give off smoke for hours
- Also excellent with vegetables and fish, not just meat
- Suitable for kamado, smoker and barbecue with a lid
How to use them
Place two or three blocks among the charcoal before lighting, so they only catch once the fire reaches them. No need to soak: dry wood gives clean smoke straight away, wet wood gives steam first.
Combining
For a long session with beef, you can mix olive wood with a heavier type. With fish and vegetables, leave it on its own. All wood types sit side by side at the smoking wood chunks; for short work of half an hour, smoking wood chips are more practical.
Bill's tipGrill whole vegetables at a high temperature with one block of olive wood added. Peppers and courgette pick up a flavour you wouldn't expect from the barbecue.
More choice is available in the full range of smoking wood.
