Flavor Profile of Olive Wood
 Medium Smoke with a Distinctive Aroma
Olive wood produces a medium-intensity smoke — stronger than alder but milder than hickory — with a fragrant, herbal quality that reflects its Mediterranean roots.
 
 Earthy, Fruity, & Slightly Spicy
The smoke has a rich, earthy depth, often described as slightly fruity with a hint of olive oil and a mild peppery spice. It adds character without harshness or bitterness.
 
 Hot, Clean Burn
Olive wood burns hot and clean, making it a reliable option for both high-heat grilling and low-and-slow smoking.
 
Best Uses in Cooking
Olive wood excels with bold flavors and ingredients that complement its herbal, aromatic character:
Lamb & Game Meats
A natural pairing for lamb, goat, or wild game. Olive wood enhances their earthy flavor with a rustic, Mediterranean twist.
 Poultry
Works well with chicken and duck, especially when paired with garlic, lemon, rosemary, or spice rubs.
 Pork
Great for ribs, sausages, and pork shoulder, particularly with herbaceous or citrusy marinades.
 Oily Fish
Complements sardines, mackerel, or tuna, providing a nuanced smoky layer that matches their richness.
 Bread & Pizza (Wood-Fired Ovens)
A favorite in wood-fired pizza ovens, olive wood imparts a unique aroma to crusty breads and flatbreads, adding a subtle depth to baked goods.
 Vegetables
      Pairs nicely with eggplant, zucchini, peppers, or mushrooms, particularly when seasoned with                    Mediterranean herbs.  
 
 Not Ideal For:
Very delicate foods like mild white fish or soft cheeses, where its stronger aroma may be overpowering. Use sparingly or blend with lighter woods like fruitwoods for a more balanced smoke.