4.67 from 9 votes

Dried black olives

Course Preserve
Cuisine Italian
Author Giulia


  • Black olives
  • Salt
  • Extra virgin olive oil
  • Chili peppers
  • Garlic
  • Orange peel


  • Choose sound black olives, rinse under running water and put in a large bowl.
  • Bring to the boil a large pot of salted water, then pour it over the olives and let soak for ten minutes, then rinse and drain.
  • Arrange the olives on a baking sheet in a single layer and dry completely. You can place the tray next to the fireplace for a few days until the olives are completely wrinkled and dried or you can use the residual heat of the oven, after you baked a pizza, a roast or a cake for example. Alternatively, you can also turn on the oven and heat it to 100°C (212°F), then leave the olive inside until they are dry, as in the picture.
  • When, after a few days, the olives are ready put them in a glass jar with a pinch of salt, thinly sliced chilli pepper, a clove of garlic and a few tablespoons of extra virgin olive oil. Close the jar and shake to evenly distribute the seasonings.
  • Let it rest for a few weeks before eating, shaking often the jar. It can be stored for several months in the pantry.
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