Savoury biscuits with black olives

Appetizer, Appetizers & Snacks, Snack

These traditional French savoury biscuits, crispy and buttery, combine aromatic Parmesan cheese with the briny bite of black olives. They capture the essence of Provençal flavors in a simple dough. Perfect as an appetizer, apéritif snack or with a glass of wine!

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings 30 biscuits

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Ingredients  

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• 200 gr plain flour
• 100 gr unsalted butter cold and diced
• 100 gr Parmesan cheese
• 80 gr black olives pitted and roughly chopped
• 1/2 tsp baking powder
• 2 egg yolks
• 1 tbsp whole milk
• black pepper to taste

Equipment

• 1 mixing bowl
• 1 chopping board
• 1 knife
• 1 rolling pin
• 1 round cutter round, approx. 4 cm diameter
• 1 baking tray
• parchment paper
• 1 cooling rack

Instructions

1. 1. Prepare the Dough

   In a large mixing bowl, combine the flour, baking powder, and grated Parmesan cheese.
2. 2. Incorporate the Butter

   Add the cold, cubed unsalted butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
3. 3. Add Olives and Seasoning

   Stir in the roughly chopped black olives and a pinch of freshly ground black pepper.
4. 4. Bind the Dough

   Add the egg yolks and milk, mixing gently with a fork or your hands until the dough forms a smooth ball. Avoid overworking.
5. 5. Chill the Dough

   Wrap the dough in cling film and refrigerate for 1 hour to firm up.
6. 6. Preheat the Oven

   Set the oven to 200°C (fan/gas mark 6).
7. 7. Roll and Cut

   On a lightly floured surface, roll out the dough to approximately 0.5 cm thickness. Use a round biscuit cutter (about 4 cm diameter) to cut out the biscuits.
8. 8. Arrange for Baking

   Place the cut biscuits spaced evenly on a baking tray lined with parchment paper.
9. 9. Bake

   Bake for 10 to 12 minutes, until the edges are golden and the biscuits are crisp.
10. 10. Cool

    Remove the biscuits from the oven and transfer to a wire rack to cool completely before serving.

Notes

• The butter must be cold to create the ideal crumbly texture.
• Roughly chopping olives gives pleasant bursts of flavor in each bite.
• Adjust black pepper and olives to taste for more intensity.
• These biscuits freeze well, so you can have a stash of them ready for impromptu gatherings or a cheeky snack anytime you fancy!

About this recipe

Savoury biscuits with black olives is a cheeky nod to the beloved French sablé, a buttery, crumbly biscuit with centuries of history behind it. Did you know the word “sablé” actually means “sandy” in French? It’s that perfectly crumbly texture made possible by generous amounts of butter, what bakers call “shortening.” These biscuits take that classic French technique and jazz it up with briny black olives and sharp, nutty Parmesan cheese for a snack that’s anything but ordinary!

Black olives hold a special place in French cuisine, especially in the sun-kissed regions of Provence where they’re often dubbed “la perle noire” or “the black pearl.” Their mellow, slightly salty flavor comes from a Greek olive variety called “tanche,” introduced to France way back in the 4th century B.C. When paired with aged Parmesan, the cheese that’s been matured to develop its iconic nutty tang, you get an irresistible flavor duo steeped in tradition.

Shortbread itself has a fascinating lineage, tracing back to medieval days when leftover bread dough was twice-baked to create a hard biscuit. Over time, butter replaced yeast to create the rich, delicate shortbread known throughout Europe today. The French refined this into sablés, which have since inspired countless variations, from sweet almond versions to savory herb- and cheese-infused delights like this recipe.

Perfect for an apéritif (the French pre-dinner ritual of drinks and nibbles), these biscuits are ridiculously easy to make and freeze well, so you can have a stash of them ready for impromptu gatherings or a cheeky snack anytime you fancy!