1 1/2 cups (375 ml) oil-packed kalamata olives, pitted and coarsely chopped

1/4 cup (60 ml) dry breadcrumbs

With the rack in the middle position, preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper.

Place the olives in a bowl and add cold water to cover. Let stand for about 15 minutes. (This will draw out some of the salt.) Drain. Arrange the olives on the baking sheet. Bake until thoroughly dried, 3 1/2 to 4 hours. Let cool.

In a small food processor or a coffee grinder, grind the olives and breadcrumbs into a fine powder. Set aside on a plate.

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