Black Olive Crumb
Olives dried out completely, blitzed, and given structure with panko.
Dry, sandy and umami-rich. Salty, slightly bitter, and deeply Mediterranean. It is powerful, so it is used lightly.
Made from 200 g of pitted black olives
The olives must be completely dehydrated, not tacky. That is the difference between a crumb and a paste.
Ingredients
- Pitted black olives, Kalamata or similar200 g
- Panko or dried breadcrumbs40 g
- Olive oila small amount
Method
Rough chop the olives and dry them in the oven at 90 to 100°C for 2 to 3 hours, until fully dehydrated.
Pulse into a coarse crumb, not a paste.
Mix with lightly toasted panko and the smallest drizzle of olive oil. You want a sandy texture, not a greasy or wet one.
Chef’s notes
- For more colour depth and a subtle bitterness, a pinch of activated charcoal, or a very light dusting of black garlic powder.
- On the plate: a light dusting over and around. It is powerful, so do not overdo it.
Keeping
DUKAI storage guidance
Airtight and dry at room temperature. If the olives were properly dehydrated it holds for a couple of weeks. Any tackiness means they were not dry enough, and it will not improve in storage.
Allergens and diet
Gluten, from the panko.
Also in the Recipe Book
Last refined · September 2026