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Easy Dehydrated Olives

These dehydrated olives are one of the most delicious savory lightweight snacks for hiking and camping. They are easy to prepare and last a long time in storage.
5 from 1 vote
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Prep Time 15 minutes
Dehydration Time 8 hours
Total Time 8 hours 15 minutes

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.
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