Recipe: Sweet & Salty Black Olive Crunchies

This absolute darling of a recipe is something that can accompany just about anything. I use lots of finely chopped and shredded olives in my recipes and I am always throwing handfuls in my food processor to add to salads, bulk up burgers and even chocolate cakes.

To add some pizzazz to this little side dish I have often dried them out in a dehydrator which turns this juicy, substantial accompaniment in to sweet and salty crunchy gorgeousness! I find that adding just a little sweetness really does go along way to making this an absolutely delicious crunchy sprinkle for any dish including pizza, salads and more! I used this as part of this years Christmas Dinner at my Christmas Masterclass & Supper. Yum yum! It’s a delight to make, and is always impressive on a plate.

Fortunately too it’s also a really simple dish to create! Using stoned black olives from a jar means that the dish isn’t exquisitely raw (as they are usually blanched) but they are great olives for buying in bulk that aren’t too expensive and taste delicious. They can also be lightly toasted if you don’t have a dehydrator.


  • 1 400g jar of black olives (or more)
  • 1 tbsp maple syrup, honey or other liquid sweetener (or more to taste)


Remove water, oil or brine from the olives and add to food processor. Pulse until the olives are finely shredded or chopped. Fold in the liquid sweetener with a spoon and spread out evenly on a dehydrator tray. Dry on 40 until crispy and light (around 15-20 hours), or if you don’t have a dehydrator these can be lightly toasted in a medium oven.

Use in salads or in your favourite recipes! I don’t store them but if properly dried they can last for a month or more in a jar.

Delicously gourmet, superbly vegan and absolutely tasty.

Keeping it juicy & raw







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