Place 8 ounces pitted kalamata olives in a food processor; pulse to finely chop (do not puree). Spread olives out on a baking sheet lined with parchment paper. Bake 1 hour or until olives are dried and crisp; cool completely.
Place half of dried olives in an even layer on a cutting board; sprinkle with 2 1/2 teaspoons Maldon sea salt flakes. Finely chop olives. Repeat procedure with remaining olives and 2 1/2 teaspoons Maldon sea salt flakes. Store in an airtight container up to 2 months.
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