Dehydrated Black Olive

Preparation info

  • Difficulty

    Medium

Appears in

Bentley

By Brent Savage

Published 2010

  • About

Ingredients

  • 200 g (7 oz/heaped cups) pitted black olives

Method

Finely chop the olives and place on a baking tray lined with baking paper. Dry in a dehydrator at 60°C (140°F) for 3 hours. Alternatively, place in the oven on the lowest temperature and leave until completely dry.

This can be made 1 day in advance and stored in an airtight container in a dry place.