- You can make the olive powder a few days ahead of the soup.
Simply pat dry pitted kalamata olives (about 1 or 2 cups,
depending on how much you want) and place them on a
parchment-lined rimmed cookie sheet into a 220°F oven. Let
them dehydrate for 6 hours, until totally dry to the touch. Once
dry, allow them to cool and then grind them in a spice grinder.
Store the olive powder in a covered container in the refrigerator.
kiana
(Kiana)
#1