Oven-Dried Black-Olive Seasoning

Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini.

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Ingredients

Directions

  • 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.

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  • Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks.

Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Anonymous
Rating: 5 stars
11/11/2016
Lasts longer than 2 weeks if you keep it in the freezer. Toasting the sesame seeds is key.
Anonymous
Rating: 5 stars
11/11/2016
Not sure why the recipe title says black olives while the ingredients list says kalamata, but the result is fantastic nonetheless. I like to sprinkle it on soup as a garnish.
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