Black olives are a great source of iron and vitamin E, and I like them as a topping on pizza’s and pasta’s. So I got the idea of dehydrating and powdering them. Experimenting in the kitchen is always a fun time but it was a process of trial and error. The first time I tried it, I used entire olives, deseeded. It took forever to dry them and than I was unable to powder them. Putting them in a grinder just gave me a oily mess, nothing else. The second time, I chopped up the olives prior to drying them, and that was a great solution.
All you need is a 350 g jar of black olives (on a watery brine)
- Deseed the olives (I use a cherry pitter, which works flawless) and dry them with paper towels.
- Chop them (rather small) and put them on your dehydrator tray lined with parchment paper and dehydrate at 65 ˚C (150 ˚F) for 24 hours or until crunchy. It looks a bit like dirt when done.
- Store them in a airtight container in the fridge and use within a week or two. When you keep them too long the oil will go rancid and the powder will be unsafe to consume.