Recipe for Olive and Parmesan Cookies

Chop the olives. In the bowl of the food processor, mix the flour, baking powder, parmesan, and salt. Add the eggs and mix. Then incorporate the butter cut into pieces and the chopped olives. Finish with the tablespoon of oregano. Blend until you obtain a smooth dough ball. Transfer to plastic wrap and shape into a log. Refrigerate for about 2 hours or place in the freezer for 20 minutes.

To finish, preheat your oven to 180°C. Cut slices about 0.5 cm thick and place them on a baking sheet lined with parchment paper or a silicone mat. Bake for about ten minutes, until the cookies are golden. Delicious for a gourmet appetizer, and homemade is so much better.