Drain into a colander and rinse to remove as much brine as possible.
Slice to make coins of about 1/8-1/4" slices, if not already pre-sliced.
Place onto dehydrator trays. Use mesh to ensure that the pieces don't fall through.
Set the dehydrator to 145°F/60°C to dry for 8-15 hours, depending on how you cut the olives and how tightly you packed them onto the trays.
Test for dryness. Allow the samples to cool completely and break easily with no signs of moisture.
Condition
Store in an airtight container for up to three months. Place in freezer if storing longer.
Video
Notes
CONDITION
Don't miss this important step! Conditioning allows you to catch any areas of moisture before they turn into mold.
Simply shake the jar once a day for five days to watch for signs of sticking, moisture buildup, or mold.
If you see sticking or moisture, put the carrots back into the dehydrator to dry more. If you see mold, toss.
OVEN DIRECTIONS:
Place olive slices onto a parchment paper-lined baking sheet. It helps to use a cooling rack on top of the baking sheet to keep the olive pieces from touching the hot surface of the baking sheet.
Dry at 170°C/76°C for 3-6 hours.
Use a wooden spoon to mix them up if they seem to be sticking.
Dry until crispy
Store in an airtight container.
How to Make Olive Powder
Place olive pieces into a coffee grinder or bullet blender.