Olive Biscuits
November 26th, 2006
Black or green, I love olives in every way they are prepared. Here, I am not even considering the canned sliced black things one can buy in the US supermarkets as olives. They are just not olives. A good cure to olives makes all the difference.
We have them in breakfast, as whole or as a spread, use them as fillings to pastry. Here, in this recipe, the dough contains them and you’ll have a taste of them in every bite, if you are lucky. If you were to try these, go for good olives to get a good result.
(make about 22 - 25 biscuits)
- 3.5 cups of all purpose flour
- 2 eggs (reserve one yolk for brushing the biscuits)
- 1 cup olive oil
- 1 cup plain yoghurt, preferably homemade
- 1 cup pitted, coarsely chopped olives (prefer using calamata or some type of marinated olives)
- 5 scallions (cut into 1/4 - 1/5 inch pieces)
- 1 bunch of fresh mint, finely chopped
- 1 tsps baking powder
- Heat your oven to 350F (175C), lay parchment paper on your baking trays, or lightly oil
- Mix all the ingredients (except for one egg yolk, and only 3 cups of flour) together. Add flour until you have soft but workable dough. Do not add too much; your biscuits would be too hard.
- Take about an egg, roll like a ball, put them onto cookie sheet
- Brush them with slightly beaten egg yolk
- Bake in 375F (190C) for 30 - 45 minutes or till brown
November 27th, 2006 at 10:09 am
how wonderful! i also love olives, but not the canned ones… ;-)
November 29th, 2006 at 4:46 pm
I think I am forever indebted to you for this recipe.
May 14th, 2007 at 9:00 am
I would like to try half the recipe now, is it ok to add only one egg white and reserve the yolk for brushing. i have bought calamata marinated pitted olives, is it a good one? thanks, i just have to buy mint leaves and then i am all set to try it.
May 15th, 2007 at 8:08 am
Nila, halving the recipe and going the way you have described should work. Be sure to get the mint; it adds a lot of flavor. I hope you will like it!
May 21st, 2007 at 6:49 pm
Fethiye thanks so much for the recipe, did try it today and it is great! I halved the recipe as said, omitted scallions as i didn’t have any, used homemade fresh yogurt, and it came out good.it is very filling too. there is a slight bitter after taste. I am glad i tried it, next time i will do the full recipe. thanks so much!
May 31st, 2007 at 6:13 pm
I read the recipe last night & tried it first thing in the morning. I had them for breakfast also for lunch :-) I hardly stopped before dinner. They are out of this world. I used dry mint as I didn’t have any fresh mint & added a pinch of black pepper.
If you are going to try this recipe, PLEASE listen to Fethiye and use GOOD olives not the canned black plastics in the US supermarkets.
Congratulations Fethiye on the nomination & the article.
We love you
October 30th, 2007 at 11:12 pm
I just discovered your blog through a link from Binnur’s Turkish Cookbook. There are so many recipes here I want to try, I don’t know where to begin!! I will definitely be making the stuffed grape leaves and these biscuits soon! Thanks for a great blog!!