Ingredients

2 cups Kalamata olives, pitted 

1/4 cup sesame seeds, toasted 

1 small dried red chile, crumbled (optional)

Preparation

Preheat oven to 250 degrees. Arrange olives on a parchment-lined rimmed baking sheet. Cook until dried and crisp, about 3 hours. Let cool completely.

Finely chop olives until almost powdery. Stir in sesame seeds and chile. Seasoning can be stored at room temperature up to 2 weeks.