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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