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.
© 2010 All rights reserved. Published by Murdoch Books.