Dehydrated Black Olive

Preparation info

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By Brent Savage

Published 2010

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


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.