Smoked Olives

1 14-ounce can black olives, such as Kalamata, drained lightly 1 13-ounce jar green olives, drained lightly 2 tablespoons extra-virgin olive oil 2 tablespoons white wine 4 cloves garlic, minced (you can use less if you prefer a less garlicky flavor) ¾ teaspoon dried oregano Black pepper, freshly ground to taste

Prepare the smoker, bringing the temperature to 200-220 degrees. Place the olives in a shallow smoker-proof dish, or make your own out of heavy-duty foil. Mix the remaining ingredients and pour over the olives. Place the olives in your smoker and cook for about 1 hour. At this point the olives should have absorbed half of the liquid. You can serve these little delights right away, or you can let them sit and continue to absorb the flavors for several hours. If you have any left over, refrigerate.