Olive wood is a dense hardwood from olive trees that is sold as smoking chunks and chips for barbecue. Olive smoking wood is commonly described as giving food a mild fruity or slightly sweet smoke aroma. It is not the same ingredient as olive oil or olive leaves.

How olive wood is used for smoking

For a charcoal grill or smoker that accepts wood chunks, a small amount of dry untreated olive wood can supply additional smoke while charcoal provides much of the cooking heat. In a wood burning smoker, suitable seasoned logs may also serve as fuel. Always follow the fuel recommendations for your particular cooker. Pellet grills generally require pellets specified by the manufacturer rather than loose chips or chunks.

What foods pair with olive wood?

Olive wood can be tried with chicken, pork, fish or vegetables. Flavor is subjective and depends on how much wood you burn, the airflow and the food. Begin with a modest amount, taste the result and adjust on the next cook rather than assuming more smoke will taste better.

What to watch out for

Choose wood intended for food smoking, not painted, pressure treated or chemically finished scrap wood. Store chunks dry and keep them free from contaminants. A smoky cooking method does not replace food safety: use a thermometer to check safe internal temperatures and keep raw food refrigerated before cooking.

Is olive wood stronger than hickory?

Olive wood is often marketed as relatively mild and fruity, while hickory is commonly characterized as a stronger smoky wood. The result varies with the cooker and fire, so make comparisons by using similar amounts of properly dried wood in similar cooking conditions.

Sources

Olive smoking wood product details · Weber guide to smoking wood · USDA smoking safety guidance