Food & Cooking Recipes Lunch Recipes Oven-Dried Black-Olive Seasoning 5.0 (2) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 3 hrs 20 mins Yield: Makes 1 1/4 cups We love to sprinkle this seasoning mix over all manner of salads and pasta dishes, as well as the Ricotta Crostini. Ingredients 2 cups Kalamata olives, pitted ¼ cup sesame seeds, toasted 1 small dried red chile, crumbled (optional) 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. Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks. Rate it Print