This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"We need fat in our diets and using the healthier fats is key." -Todd English
This is a simple recipe to make. The olive dust is so versatile and brings a great salty and umami flavor to almost any dish. You can sprinkle this on something as simple as a hard-boiled egg or a salad, but the dust also works well on top of more complex recipes like pasta dishes or soups.
Servings: 16 | Serving size: 1 tablespoon
Cooking time: 180+ minutes
This recipe can easily be multiplied and makes good leftovers. Store tightly sealed in the pantry - the refrigerator is too humid.
|2 cups||medium Kalamata olives|
Preheat the oven to 250°F.
Spread the olives on a sheet pan.
Place the pan in the oven.
Cook for three hours.
Remove from the oven and let stand on the counter until cool.
Place the dried olives in a blender or mini-chopper.
Pulse until the olives are the consistency of fine gravel.
Serving size = 1 Tbsp
Servings = 16
Amount Per Serving
|Calories 37||Calories from Fat 34|
|% Daily Value|
|Total Fat 3.5g||5%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 1g||0%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 0%|
|Vitamin K 0mcg||Potassium 0mg|