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1 min read


● 1 shallot, finely chopped
● 1 Fresno chile, finely chopped
● 3–4 garlic cloves, chopped
● 1⁄2 cup red wine vinegar
● 1 tsp. kosher salt, plus more
● 1 cup chopped smoked olives
● 1⁄2 cup finely chopped grilled scallions
● 1⁄2 cup finely chopped mint
● 1⁄2 cup finely chopped flat-leaf parsley
● 2 Tbsp. dried Sicilian oregano
● 3⁄4 cup extra-virgin olive oil

Recipe Preparation:

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes.

Stir in scallions, mint, parsley,smoked olives and oregano.

Using a fork, whisk in oil.

Transfer 1⁄2 cup chimichurri to a small bowl; season with salt and reserve as sauce.

Place meat in a glass, stainless-steel, or ceramic dish. Toss with remaining chimichurri.

Cover and chill at least 3 hours or up to overnight.

Remove meat from marinade, pat dry, and grill. Spoon reserved chimichurri over grilled meat.

Customer Reviews

Based on 20 reviews
Nicholas G. (Long Branch, US)
Smoked Olive Martini - OH YEA

Your smoked olives are superb - just the right amount of smoke, crunchy texture - excellent for cocktails, especially martinis.

Carina D.
Only olives I eat

I always say no to olives. I do not like them at all even during trips in Italy, I could not consume them unless they are turned into oil. However, the smoked olives from Wood Fire are the ONLY olives I will eat. I first tried it at the Hudson Farmer's Market and had ordered them online since then. To all people like me who do not like olives, this is a must try.

Melissa r.
A must in for any bar or charcuterie board

My favorite olives ever! So delicious and versatile. I have them for martinis, for a good charcuterie board or chicken dish with olives.

Also a great hostess gift that will help you stand out.

Andrew P.
Fantastic flavor with multiple uses

Fantastic flavor with multiple uses (snack, cocktail, spreads).

Heather B.
Smoked Olives

They are the BEST! Addictive!