Olive Biscuits for Cheese

These rustic olive biscuits are the perfect savoury companion for any cheese board. Made with wholesome wholewheat flour, a touch of honey, and generous slices of our black Hojiblanca olives, they strike a delicious balance between nutty, buttery and subtly sweet flavours. They pair beautifully with everything from creamy brie to sharp cheddar, making them an easy way to elevate your entertaining spread.

Serves 12

Prep time 10 minutes

Cook Time 25 minutes

Difficulty Easy

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Ingredients

180g self-raising wholewheat flour, plus extra for dusting

15g oats

1/4 tsp sea salt

1 tbsp honey

125g chilled unsalted butter, chopped

30g Fragata stoneless black hojiblanca olives, sliced

black pepper

Method

Preheat the oven to 170°C/150°C fan/gas mark 3 and line a baking tray with baking paper.

In a large mixing bowl, combine the flour, oats and salt, then season with pepper and mix in the butter and honey.

Using your fingertips, rub the butter into the dry ingredients until you have a breadcrumb-like mixture. Add half of the olives and knead together the dough for 1 min, to bring it together.

On a surface dusted with flour, roll out the dough to around 1/2cm thick.

Place the remaining olive rings on top of the dough, then roll them gently into the dough. Cut out as many rounds as possible with the cutter.

Transfer the biscuits onto the prepared tray and bake for 20-25 mins, until firm.

Allow to cool and serve with a cheese platter.