Dried Olives

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 60 g ( oz) Kalamata olives, in brine (not in oil), pitted

Method

Pit the olives and place in a food dehydrator* at 68°C (154°F) for 24 hours.

Cool to room temperature and crumble with your hands. Store in an airtight container.