Savoury biscuits with olives and turmeric

1 h

60g Valbona Pitted Green Olives

200g Italian "00" flour

50g grated Parmigiano Reggiano cheese

2 tablespoons ground turmeric

1 teaspoon dried oregano

salt and pepper

80ml extra-virgin olive oil

 1 large egg


1 - Roughly chop the pitted olives.

2 - Put the flour in a pile in a large bowl, make a well in the middle and add the grated Parmigiano Reggiano cheese, turmeric, a good pinch of salt, some freshly ground black pepper, chopped olives, egg and oil. Begin by kneading the ingredients quickly together, first with a spoon and then with your hands to obtain a soft, smooth and even dough.

3 - Let the dough stand wrapped in plastic wrap for about 30 minutes.

4 - Roll the dough out onto a floured pastry board, using a rolling pin, to make a sheet of about 1/2cm thick.

 5 - Make some biscuits in the shape you prefer, place them on a baking tray lined with baking paper and bake them in a pre-heated oven at 180°C for about 10-12 minutes. Remove the biscuits from the oven and let them cool completely on a wire rack. They will stay fresh for about a week if kept in a stay-fresh bag.