Have access to a dehydrator or a low-temperature oven? Whip up black olive powder to elevate your dishes with umami depth. As a seasoned home cook, I've found it to be an exceptional, lower-sodium alternative to salt.
Drain a small jar of brine-packed black olives (avoid those in oil) and dry them at 65°C for 12 hours—or until crisp to the touch. For a quicker option, use a standard oven at 90°C for 3 hours. Let cool, then grind into a fine powder using a blender.
Just a sprinkle adds bold flavor to any dish. Store in the refrigerator for freshness.
