Smoking oil - this is how it works

"Oil takes on a smoky flavour very quickly. When smoked, it can be used for various preparations, such as in our recipe 'Baby lettuce with smoked egg yolk'. However, it also tastes great in a dressing. Very important: the oil must never be heated above 80° C during smoking, otherwise the delicate smoky flavour becomes too penetrating. And be sure to use the right wood and not charcoal. Flavoured cherry, apple or pear wood is best suited for this."

Preparation

1. mix 150ml each of olive oil and rapeseed oil 2. place in a Grill, The fire can be closed completely and the firewood burnt down to embers. 3. pour the oil mixture into a fireproof mould and place a small piece of the fresh, aromatic wood on the embers. Place the grill grate over the embers. 4 Place the tin with the oil on top and close the lid immediately. Remove after 8 minutes and leave to cool.

The oil will keep for several months in the fridge.