Savoury Mediterranean Olive Biscuits
When you bite into a Kalamata olive, there’s no denying the immense flavour.
Instantly recognizable, Kalamata olives are known for their meaty, plump and juicy characteristics. And while they’re often served alongside breads and salads, drizzled with oil and paired with cheese, the Katamata olive — as an ingredient — adds a distinguishing punch to many different recipes.
Our Mediterranean Olive Biscuits are a savoury, unexpected way to use our favourite olives. Combined with oats and flour, a medley of spices, sun-dried tomatoes and feta, these scone-like biscuits can be served at brunch, as an accompaniment to lunch or salad or a great option if entertaining.
And if you’re into planning, you can make these babies ahead and freeze and enjoy at a later time. To start, soak rolled oats (yes, rolled oats!) in milk for 30 minutes and set aside.
To make the dough, mix Parmesan cheese, 1 cup of flour, butter, rosemary, oregano, salt and pepper, and knead until crumbly. Add soaked oats, a decent chunk of feta, sundried tomatoes, 4 eggs and a handful of pitted olives. Knead well until soft and sticky. Wrap the dough with plastic wrap and refrigerate for 30 minutes.
Mould dough into small balls and flatten slightly onto a baking sheet, lined with parchment paper. Bake for 10-15 minutes or until slightly golden.
Cool before serving.
For the full recipe: https://krinos.ca/recipes/mediterranean-kalamata-olive-biscuits/
Did you Know?
Kalamata Olives are cultivated only in Greece. Kalamata olives are known as one of the most renowned and sought after olive in the world. It’s also a premium olive, recognized as a Protected Designation of Origin (PDO) product.