How to Olive Wood Smoke (Mediterranean)

Key Parameters

Steps

1. 1.

   Portuguese Chouriço Assado (Alentejo, Portugal): Imparts a delicate smokiness to the paprika-spiced sausage

2. 2.

   Greek Octapodi Skaras (Crete, Greece): Adds subtle herbal notes to grilled octopus

3. 3.

   Tuscan Pecorino Affumicato (Tuscany, Italy): Creates a balanced smoky rind on the sheep's milk cheese

Common Mistakes