Oven-Dried Black-Olive Seasoning
We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.
- Total Time:
- Yield: Makes 1 1/4 cups
Source: Martha Stewart Living
- 2 cups Kalamata olives, pitted
- 1/4 cup sesame seeds, toasted
- 1 small dried red chile, crumbled (optional)
Preheat oven to 250 degrees. Arrange olives on a parchment-lined rimmed baking sheet. Cook until dried and crisp, about 3 hours. Let cool completely.
Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks.