Growing Chefs! Ontario Olive Powder

Olive Powder

Kalamata olives cooked over low heat for a long time are full of earthy, fruity flavours. When they are finished cooking, they crush up easily to make a powder that looks like soil, and tastes salty, sweet and oh so delicious!
Makes 1 cup
2 cups kalamata olives, pitted
Baking sheetParchment paperBowlWooden spoonDish towelTasting spoonFood processor or blender

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat oven to 250°F.

Remove pits from olives, and place them on a parchment paper lined baking sheet.

Get Cooking!

Bake for 3 hours until olives are dried out. When completely cooled, crumble the olives into a dust with your hands, or if you want a finer dust crumble them by placing them in a food processor or blender. If olives are not completely dried, put them in the oven for a bit longer.