My friend WhyNot?! introduced me to dehydrated olives. WOW, what a fantastic multi-use piece of gold, or in this case green or black. Where else can you get flavor, healthy fat, sodium and 250 calories per ounce? They are equally good as a snack or as a flavor additive. While many people may need to avoid for the sodium content, hikers sweat especially in the summer and need to replace sodium. I prefer to replace mine with food rather than manufactured options.
I was running short on time so I didn’t shop around to find a nice big gallon jar. I’ve heard some Costco stores carry kalamata olives. I bought store brand green olives as I prefer over the black variety. Online research indicates nutrition is about the same.
Drain, rinse, and pat dry olives
Cut the olives in half
Place the olives cut side down on dehydrator tray.
Pro tip: the liner trays (link) prevent small pieces from falling through and make it easier to transfer items to a bowl
Set dehydrator to 125F degrees for 8-12 hours
I turned 48 ounces of raw olives into 8.5 ounces of dehydrated goodness. That’s 2200 calories in 2 cups!
Add to salads, tortilla wraps, meals, trail mix, or just enjoy one bite at a time.
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