Licorice Powder

• 50 g (1¾ oz) black olives in brine
• 50 g (1¾

Pit the olives, then rinse under cold running water. Squeeze in a cloth to remove any excess water. Place the olives on a dehydrator tray in a food dehydrator and dehydrate at 55–60°C (130–140°F) for 1–2 days.

Place the brown sugar on a dehydrator tray in the food dehydrator and dehydrate at 55–60°C (130–140°F) for 12 hours.

Place the dried brown sugar and olives in a thermomix