#liquid smoke

We were quite excited the first time we saw smoked olive oil – especially when thinking ahead to the end of grilling season. However, we were not excited enough to justify spending around $25 for a small bottle of the funky stuff. Then we came upon a recipe for smoke-flavored oil from Chris Young of ChefSteps in the pages of Saveur. In his recipe vodka acts as a solvent, extracting the flavor from smoked salt without dissolving it. Chef Young uses neutral canola oil but we wanted a complex dipping oil similar to the ones sold at gourmet shops so we used a good Spanish olive oil instead. Making your own smoke-flavored oil couldn’t be easier and using it as a condiment or finishing oil gives dishes a delightful rustic flair.

• ½ cup olive oil
• 2 tablespoons coarse smoked salt
• 1 teaspoon vodka

Combine the ingredients in a small saucepan over medium heat. Simmer for 2-3 minutes, remove from heat and let stand for 1 hour, stirring occasionally. Strain the oil through a chinois or several layers of cheesecloth, discarding the salt. Transfer the flavored oil to an airtight container and store in a cool, dark place.