How to Dehydrate Olives
This is our step-by-step guide on how to dehydrate olives. Dehydrating olives is really easy to do. These dehydrated olives add variety and a nice little zing to dehydrated meals.
Equipment
- Removable mesh screen insert (one for each dehydrator tray)
- Common kitchen tools (including cutting boards, chef's knife, spatula, colander, etc.)
- Canning jars with tight-fitting lids
- Desiccant packets for moisture control (optional)
Ingredients
- several jars Large pitted olives
Instructions
Process the Olives
- Open and empty the container into your strainer to drain off the liquid.several jars Large pitted olives
- Slice the olives into rounds. Approximately three or four rounds per olive.
Prepare the Dehydrator
- Spread and layer the processed olive rounds on the mesh screen inserts; one 10-ounce container will fill one 13.5-inch round dehydrator tray. If it’s too crowded, prepare another tray.
Dehydrate the Olives
- Set the dehydrator thermostat temperature to 135 °F (57 °C). Dry for 6 to 8 hours until done.
When are the Dehydrated Olives Done
- When done, the dried should snap into pieces when bent, much like a potato chip.
Equalizing and Conditioning the Dehydrated Olives
- After a short cooling period, loosely pack them into a clean, dry canning jar with a tight-fitting lid, leaving some headspace.
- Every day, for 7 to 10 days, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put it all back on the dehydrator for several more hours.
- If you notice any mold at all, even the slightest bit, throw it all out.
Storing the Dehydrated Olives
- Use appropriate-sized canning jars for storage. Due to their high-fat content, the dehydrated olives should keep for for a month or so, depending on how well you dehydrate them and your pantry storage conditions.
- An optional food-safe desiccant packet will aid with moisture control.
- Attach or include a label describing the jar contents and the date the product was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule. A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we're using the oldest food first.
Notes
Drying times will vary depending on your dehydrator and environmental conditions. Refer to your dehydrator owner’s manual for recommended temperatures and times for dehydrating specific foods. Remember to use drying times as a guide.
Nutrition
Serving: 2gCalories: 25kcalCarbohydrates: 1gFat: 2gSaturated Fat: 0.5gSodium: 260mg
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Tried this recipe?Let us know how it was!