Secrets of the Best Chefs

(Kiana) #1

  • 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.

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