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

1. Heat your oven to 350F (175C), lay parchment paper on your baking trays, or lightly oil
2. 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.
3. Take about an egg, roll like a ball, put them onto cookie sheet
4. Brush them with slightly beaten egg yolk
5. Bake in 375F (190C) for 30 – 45 minutes or till brown

These are the feta rolls I made for the Sacramento Area Food Bloggers/Writers get together. Sorry for posting the recipe real late! Recipe was taken from another Turkish blogger who only posts in, you guessed: Turkish. So, now with her permission, I am translating the recipe:
(makes about 12 – 14 rolls)

• 1 cup milk
• 1/2 cup extra light olive oil
• 1 egg (yolk for the egg brush on top, white to be used in the dough)
• 20gr fresh yeast (or 1Tbs active dry yeast)
• 1 tsp salt
• 1 tsp sugar
• Enough flour to make a soft, pliable dough (about 3.5 cups all purpose)

Filling:

• 75 gr butter
• 100 gr feta cheese
• parsely, if desired

Mix the yeast with warm water. Add warm milk, oilive oil, salt, sugar and egg white to the mix and keep adding flour until it is soft, and no more sticky. Divide into 8 pieces immediately. Roll first piece as big as a dinner plate and spread butter on it. Roll out the second piece, top the first one, spread butter on it as well. Do this for the rest of the 6 pieces, leaving the last one without the butter top. Now, roll this stack of dough to make about 60 – 70 cm in diameter (quite big, I could not do it that big.) Cut into wedges and put filling in the wider edge, roll them over to make individual rolls. Let rest for 30 – 40 mins, brush with egg yolk and bake in preheated 180C (~360F) oven until color changes.