Did you all know that there were dried olives? I did not know
that. It wasn’t until I read a posting in Judee Algazi's Gluten Free A-Z blog that I learned of them. That sent me googling to
learn more, and that’s when I came across this recipe from Martha Stewart. I
was immediately intrigued, had a jar of Kalamata olives on hand, and so gave it
a try. This stuff is wonderful! Frankly, I could eat it by the spoonful. I
found it added sophistication and lots of flavor to deviled eggs, pasta dishes,
when sprinkled on top of soups, or tossed into salads. This is a unique and versatile seasoning. Try it!
Oven-Dried Black-Olive Seasoning
Slightly adapted from Martha Stewart
sesame seeds, toasted
Preheat oven to 250°F. Arrange olives on a parchment-lined, rimmed baking sheet. Cook until dried and crispy, about 3 hours. Remove from oven and allow to cool completely.
Place olives into the work bowl of a high speed mini chopper and pulse until almost powdery. Stir in sesame seeds and chili flakes.
Seasoning can be stored at room temperature up to 2 weeks.
Makes 1¼ cups.
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