Crystallized Black Olives


  • 50 g / 1.76 oz black olives, pitted
  • 25 g / .88 oz sugar


  1. Coarsely chop the olives and toss them in the sugar.
  2. Place in a dehydrator until dry, about 36 hours.
  3. Reserve in an airtight container at room temperature. If they are kept in a dry environment, they will last for up to 2 weeks.