Recipe for Cookies with Black Olive Confit

AuthorCategoryDifficultyBeginner

Enjoy your meal and good dining!

Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
 1 Homemade or store-bought pure butter shortcrust pastry
 250 Pitted black olives
 1 clove Garlic
 1 Lavender honey
 1 Thyme
 1 Oregano
 Juice of half a lemon
 1 Olive oil
 Pepper
 Salt
Directions
1

In a small blender, combine black olives, honey, lemon juice, and olive oil. Add thyme and oregano. Blend quickly. Taste and add salt and pepper to taste if needed. Set aside.

2

Preheat your oven to 180°C. Roll out the shortcrust pastry. Generously brush the pastry with black olive spread. Roll tightly into a log shape.

3

To finish, cut the slices into one centimeter wide pieces. Place the cookies on a baking sheet lined with parchment paper. Bake for 20 minutes. Serve the cookies as an appetizer accompanied by a glass of well-chilled rosé wine.

Ingredients

Ingredients
 1 Homemade or store-bought pure butter shortcrust pastry
 250 Pitted black olives
 1 clove Garlic
 1 Lavender honey
 1 Thyme
 1 Oregano
 Juice of half a lemon
 1 Olive oil
 Pepper
 Salt

Directions

Directions
1

In a small blender, combine black olives, honey, lemon juice, and olive oil. Add thyme and oregano. Blend quickly. Taste and add salt and pepper to taste if needed. Set aside.

2

Preheat your oven to 180°C. Roll out the shortcrust pastry. Generously brush the pastry with black olive spread. Roll tightly into a log shape.

3

To finish, cut the slices into one centimeter wide pieces. Place the cookies on a baking sheet lined with parchment paper. Bake for 20 minutes. Serve the cookies as an appetizer accompanied by a glass of well-chilled rosé wine.

Notes

Recipe for Cookies with Black Olive Confit

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Nutrition Facts

4 servings

Serving size

4

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