How to Dehydrate Olives
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Dehydrated olives are a flavourful and versatile ingredient that pack the rich, briny taste of fresh olives into a lightweight, shelf-stable form. Ideal for backpacking, camping, or gourmet cooking, they can be enjoyed as a crunchy snack, rehydrated for use in various meals, or chopped and added to salads, pasta, or bread dough for a burst of umami flavour.
Snapshot
Special Prep
Pit
Temperature
135°F
Time
10 hours
Mass Change
Approx 80% decrease
How to prep olives for dehydrating
Preparing olives is easy – just pit them, and slice if desired.
FYI:
Due to their naturally high fat content, dehydrated olives aren’t ideal for long-term storage like most dried fruits and vegetables. While they can last for several months to a year, it’s important to store them in a cool, dry place and check for any signs of spoilage before consuming.
How to dehydrate olives
Basic Steps:
- Pit olives
- Slice into pieces no more than 1/4″ thick (optional; olives can be dried whole)
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- Place in dehydrator and dehydrate at 135°F for about 10 hours (sliced) to 12 hours (whole)
It’s that easy!
Notes:
- A mesh liner is recommended for olives
- Dehydrating times may vary (the water content in the olives, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when olives are fully dehydrated?
Olives should be dry, lightweight, and slightly brittle. While they may retain a bit of flexibility, they should snap when bent. When split and squeezed, no moisture should release.
Jar test: If eager, you can place your olives in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the olives become spongy or tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate olives. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
80%
The mass and weight of olives decrease by about 80% once dehydrated.
Ex. 1 cup sliced olives
- Pre-dehydrated: 1 cup | 95gÂ
- Dehydrated: 1/4-1/3 cup | 19gÂ
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How to store dehydrated olives:
Here are some tips to help you maximize the shelf life of your dehydrated olives:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, olives should have a shelf life of several months to 1 year.
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Rehydrating dehydrated ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated olives:
Dehydrated olive to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated olives:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.Â
FAQs
Can I use canned olives?
Yes, you can dehydrate canned olives! Whenever using canned ingredients, always check the label. Choose brands that contain only the main ingredient, water, and possibly salt, while avoiding those with additives (some additives can impact the dehydrating process)
Can I use olives that are marinated in oil?
The added oil can significantly reduce the shelf life of your dehydrated olives and interfere with the dehydration process, preventing them from drying evenly or thoroughly.
Can I use an oven to dehydrate olives?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Olives need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the olives or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Olives
Dehydrated olives are a flavourful and versatile ingredient that pack the rich, briny taste of fresh olives into a lightweight, shelf-stable form. Ideal for backpacking, camping, or gourmet cooking, they can be enjoyed as a crunchy snack, rehydrated for use in various meals, or chopped and added to salads, pasta, or bread dough for a burst of umami flavour.
Notable Equipment
- 1 Dehydrator
Ingredients
- olives any variety fresh or canned
Instructions
- 1. Pit olives
- 2. Slice into pieces no more than 1/4" thick (optional; olives can be dried whole)
- 3. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- 4. Place in dehydrator and dehydrate at 135°F for about 10 hours (sliced) to 12 hours (whole)
Notes
- Due to their naturally high fat content, dehydrated olives aren’t ideal for long-term storage like most dried fruits and vegetables. While they can last for several months to a year, it's important to store them in a cool, dry place and check for any signs of spoilage before consuming.
- A mesh liner is recommended for olives
- Dehydrating times may vary (the water content in the olives, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
