DIY Dehydrated Olives: A Beginner’s Guide
Making your own dehydrated olives is a great way to produce a unique, tasty, ready-to-eat snack when camping or hiking. Plus, it is a really fun and effective way to preserve them for future use.
I admit to being smitten with ALL kinds of olives. Dehydrated olives often have a richer flavor than traditional jarred or canned olives, so they lend an earthy complexity to dishes. So, naturally, I am OBSESSED with them!
You will be surprised by how incredibly delicious and versatile they are! My family and I even love including dehydrated olives in our trail mixes.
To add a delicious gourmet flair to your camping or backpacking meals you can make and pack your own dehydrated olives. The only issue is that they are so delicious you may not be able to stop snacking on them!
Don’t miss out, give this technique a try! Read on for a clear, step-by-step instructions on dehydrating your own olives.
🫒 How to Make Dehydrated Olives
If you love olives but hate the mess that comes with preparing them fresh when camping, the answer is dehydrating. It’s the perfect way to store olives and keep them crispy and delicious for weeks on end.
Dehydrating olives is also an excellent way to preserve the flavor and texture of these edible gems. Sometimes camping and especially backpacking food can lack the oomph of home-cooked meals. That is where dried olives can save the dish!
It’s surprisingly simple to dehydrate olives at home. So, let’s dig into the process.
PREPARATION AND EQUIPMENT
If you’ve ever wondered how dehydration is done, worry not – I’ve put together a simple step-by-step guide. To get started you’ll need a few important supplies plus you need to buy olives, of course!
- 2-3 cups of olives (will yield 1-1.5 cups of dried olives)
- Fresh olives, Kalamata, Spanish Manzanilla, canned black olives, or any other olive without a pit will do.
- Food Dehydrator (if using, otherwise use an oven)
- Silpat baking mats or dehydrator mats
- Sharp Knife
- Silica Gel Packets
- Airtight jars
👉 It’s important to select olives that are firm and have a uniform color. Avoid any with blemishes or irregularities.
FRESH OLIVES
If you are lucky enough to have fresh olives straight from the olive trees, follow these steps.
✔️ Destem and pit each one, add to boiling water for 3 minutes, drain and rinse.
✔️ Cure by letting them sit in a salt brine. A salt brine can be made with 1 gallon of water plus 2 cups of sea salt. Olives need to be immersed for 3 days.
✔️ Rinse olives and lay them on a towel to dry. Pat dry with paper towel to remove additional moisture before proceeding with the recipe.
✔️ Slice in half or into rounds 1/8″-1/4″ thick. Chopped smaller pieces are fine too.
✔️ Follow the dehydration instructions below.
JARRED OR PREPARED OLIVES
If your olives are store-bought they are already in a brine or in oil. All olives have different flavors so try a couple of different kinds!
STEP 1: RINSE
Drain olives in a colander and rinse well. Dehydration enhances the saltiness of olives since the moisture has been removed. So, rinsing is very important.
STEP 2: DRY
Lay olives on a towel to dry. Pat dry with a paper towel to remove additional moisture before proceeding with the recipe.
STEP 3: SLICE
Slice in half or into rounds 1/8″-1/4″ thick. Chopped small pieces are fine too.
STEP 4: DEHYDRATE
Follow the dehydration instructions below for an oven or a dehydrator.
DEHYDRATED OLIVE PASTE
Another fun method is to make an olive puree or paste! I love having this as a mix-in ingredient for anything from sauces to dips or even spreads for sandwiches.
After the rinsing is completed you can then toss the olives into a wide-mouth glass mason jar and use an immersion blender to puree them into a rustic paste. A small food processor can also be used.
You can also add capers into the paste for extra umami flavor, yum!
👉 How to Make Dehydrated Olives in a Food Dehydrator
STEP 1: SPREAD ON TRAYS
After preparing your olives simply spread them out on mats set on the trays of your dehydrator in a single layer – be sure not to overcrowd them!
For the puree, spread it right onto the mats in a 1/4″ thick layer. No need to be super fussy but a more uniform layer will dry more evenly.
STEP 2: SET TIME AND TEMP
⏰ Set the dehydrator to 125 degrees. Let them dry for 8-10 hours. When you start to see the edges lifting off the mat they are getting close or done. Don’t worry, you cannot overdry or burn things in a dehydrator.
👉 How to Make Dehydrated Olives in an Oven
STEP 1: PREHEAT OVEN
Set your oven temperature as low as it will go, 175 degrees works well. For fast processing time, you can heat the oven to 250 degrees but keep a close watch on the olives.
STEP 2: SPREAD ON PANS
Lay olives out on Silpat mats on top of sheet pans.
STEP 3: SET TIMER
⏰ Dry the olives in your oven for 3 – 5 hours, checking every 15 minutes after 3 hours have passed. Dehydrating in the oven can cause too much browning and a risk of a burnt taste if they go too long.
When you start to see slight browning around the edges of each olive slice, they’re done!
🥣 For Dried Olive Powder place the dehydrated olives into a spice blender and make it into a flavorful olive dust for sprinkling on top of dishes and mixing easily into salad dressings!
🍴 How do you use dehydrated olives?
Olives are an incredibly versatile ingredient full of flavor and can be used in any number of recipes. It’s easy to sprinkle dehydrated olives over pasta or pizza for a sophisticated kick of flavor. Add them to savory homemade trail mixes with mixed salted nuts and dehydrated cheese!
You can also rehydrate the olives if you want to use them as a garnish on salads or as part of cooked dishes like soups and stews. Simply toss them into soup or soak the olives in warm water until they regain their fullness and soft texture.
Rehydrate the olive paste with enough water to soften, not using any more liquid than you need. You don’t want to have to strain and lose any flavor in lost liquid.
Mix the rehydrated paste into olive oil for a dressing, sandwich spread, or pizza sauce. Stir it into yogurt, mayonnaise, or sour cream for a dip or spread. The possibilities are endless!
Because dehydrated olives don’t spoil quickly, you can store them in your pantry for months or even years until you’re ready to make use of them!
However you choose to use them, there’s no doubt that adding dehydrated olives to your meals can elevate the flavor and add depth like no other ingredient can!
💡 FAQS for Dehydrated Olives
If you’re new to dehydrating olives, then chances are you have a few questions. Luckily, I have answers!
What types of olives are good for dehydrating?
All olives that have not yet been dried are good for dehydrating! There are many different types of olives available on the market, each one with its own unique flavor and texture.
Kalamata Olives are a type of olive that is typically dark purple or black in color. They are sometimes called Greek olives, and they have a tart, fruity flavor. Kalamata olives are often used in Mediterranean cuisine.
Manzanilla olives are a common type of green olive that is typically used in Spanish cuisine. They are small, typically stuffed and have a mild flavor. Yes, you can dehydrate the pimento with the olive!
Black canned olives are a type of California “black “ripe” olive that actually starts green. The green olives have been cured in an alkaline solution and are then treated with oxygen and iron to make them turn black.
How do you easily pit olives?
Take a large chef’s knife and do one olive at a time. Lay olive on a cutting board and press down firmly on top of it with the knife until the olive pops out. You can also use an olive pitter!
How long do dehydrated olives last?
Dehydrated olives will last years as long as they are stored in a cool, dry place. With their longer shelf-life and versatility, dehydrated olives are a great option for those looking to enjoy an olive-flavored boost in their cooking.
Plus, because they’re dried and processed already, you don’t have to worry about the mess or hassle of pitting fresh olives – just add them to your dish and let the flavor do the rest!
Where can I buy dehydrated olives?
You can purchase dehydrated olives at many gourmet grocery stores or online. My favorite dehydrated olives are Pitted Peruvian Organic Raw Olives -Black Botija Olives. They are SO delicious and have a very rich flavor but they are pricey which is why I now make my own!
Another brand to try is Marmarabirlik dehydrated black olives. These are packaged in oil and have a delicious flavor.
🫙 How to Store Dried Olives
Once the olives are cool you can transfer them into an airtight container for storage. Make sure the lid is tightly sealed to preserve the flavor and prevent clumping or caking inside your container during many months of storage.
Put a silica gel packet into each jar to help with any residual moisture and to prevent molding.
Likewise, conditioning the dehydrated olives is a good idea. For the first week after drying the olives, open and close the jar of stored olives once a day. Shake it to move the olives around. This helps ensure everything is 100% dry.
With proper storage, quality dried olives can last months and even years while keeping their delicious flavor intact!
✅ Final Thoughts on Dehydrated Olives
Well, there you have it! Now you know how easy and fun it is to make your own dried olives for camping or backpacking. They are great to add to your stash for day hike snacks with some cheese or as snacks for skiing!
Besides being tasty, olives also come with many health benefits. They contain a variety of nutrients, including fiber, vitamin E and potassium. They also contain antioxidants that may help protect against certain diseases.
This preservation method results in such a bold-flavored dry olive. The nutritional value remains the same so you have nothing to lose! Most types of olives are also considered to be a plant-based food and can therefore be included in a vegan diet.
With this guide in hand, you can hit the grocery store or farmers market and begin preserving some delicious olives from the comfort of your own kitchen. Bon appetite!
💡 Be sure to check out our other food dehydration guides on our camping page for more backpacking food preparation ideas!
Easy Dehydrated Olives
Equipment
- Food Dehydrator (if using, otherwise use an oven)
- Silpat baking mats or dehydrator mats
- Sharp Knife
- Silica Gel Packets
- Airtight jars
Ingredients
- 2-3 cups of olives Fresh olives, Kalamata, Spanish Manzanilla, canned black olives, or any other olive without a pit will do
Instructions
PREPARE:
- Drain jarred olives in a colander and rinse well. Dehydration enhances the saltiness of olives since the moisture has been removed. So, rinsing is very important.
- Rinse olives and lay them on a towel to dry. Pat dry with a paper towel to remove additional moisture before proceeding with the recipe.
FOR SLICED OLIVES:
- Slice in half or into rounds 1/8"-1/4" thick. Chopped small pieces are fine too.
- Spread the olives out on slicone mats set on the trays of your dehydrator in a single layer – be sure not to overcrowd them!
- Set the dehydrator to 125 degrees. Dry the sliced olives for 8-10 hours.
- When you start to see the edges lifting off the mat they are getting close or done. Don’t worry, you cannot overdry or burn things in a dehydrator.
FOR OLIVE PASTE:
- After the rinsing is completed you can then toss the olives into a wide mouth glass mason jar and use an immersion blender to puree them into a rustic paste. A small food processor can also be used.
- Spread olive puree right onto silicone mats in a 1/4″ thick layer. No need to be super fussy but a more uniform layer will dry more evenly.
- Set the dehydrator to 125 degrees. Dry the puree for 8-10 hours.
- When you start to see the edges lifting off the mat the puree is getting close to being done. Don’t worry, you cannot overdry or burn things in a dehydrator.
CONDITION:
- Place the cooled dried olives or crumbled dried olive paste into mason jars with tight-fitting lids.
- Condition the dehydrated olives and paste. For the first week after drying the olives, open and close the jar of stored olives once a day. Shake it to move the olives around. This helps ensure everything is 100% dry.
