Rosemary & Olive Trail Mix

Who loves themselves some tasty trail mix? Meeeee! This was a really fun experiment! And it turned out perfectly delicious!

When I first starting dehydrating my own snacks and food, so many blogs had urged, DO NOT DEHYDRATE OLIVES. So, honestly I never tried. And today, I sit here realizing I missed out for so long.

Dehydrating Olives - Using Pitted Kalamata Olives

Pro Tip! Use jarred olives that do not have olive oil- as it will spoil quickly!

Drain olives and rest on a paper towel to remove excess liquid and slice in half.

Place on a dehydrator mesh tray. And dehydrate for 8-10 hours at 125 degrees.

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Make sure and buy RAW nuts- so not previously roasted. I like Trader’s Joe’s Fancy Raw Trail Mix. You will want 2- 16oz Bags

2 Tablespoons Coconut Nectar

2 Tablespoons Coconut Amino

1/2 Tablespoon Olive Oil

1 Tablespoon Herb Salt - This is on my Dehydrated Food Guide (I happened to use an All Rosemary herb salt).

In a bowl, combine the herb salt, coconut nectar/amino, and olive oil. Gently whisky until blended.

In another bowl- fill with trail nut mixture- and pour liquid mixture on top. Stir well, until all the nuts are lightly coated. Taste test to assure the best flavor of herbs & salt combo. You might want an extra sprinkle of herb salt. Spread the mixture in a single layer on your fruit leather trays for your dehydrator.

Dehydrate at 125 degrees for approx 8 hours. You are looking for a crunchy coating texture. If it’s not yet crunchy- keep dehydrating!!

Once crunchy combine with the olives and store in an airtight container. Enjoy within a week for best flavor!!

Enjoy mindfully.

In health,

Amanda