• 100g plain flour
  • 75g butter, softened
  • 50g grated Parmesan
  • 50g pitted black olives such as Hojiblanca, roughly chopped
  • 1-2tbsp ice cold water or milk
  • 1 egg, beaten
  • 2tbsp sesame seeds or Dukkah


  1. Sift the flour into a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the Parmesan, olives and water and mix to make a smooth soft dough.
  2. Spoon the mixture onto a sheet of non-stick baking paper or cling film and roll it up into a cylinder about 4cm thick. Chill or freeze until firm.
  3. Heat oven to 180C, and before baking brush the dough with the beaten egg and coat with the sesame seeds or Dukkah.
  4. Slice the dough into 1cm thick slices and place a few centimetres apart on lined baking sheet.
  5. Bake for 20-25 mins or until golden.

Recipe by Fiona Hunter for the Olives from Spain campaign in the UK

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