IN THE SPOTLIGHT
Our recipe ideas
Black olive cookies
Mix the butter, salt, parmesan and egg into an even paste. Add the flour and yeast. Pit and chop the olives and stir into the mixture. Leave for 1h in the refrigerator.
Preheat the oven to 180°. Roll into small balls and heat for 10 minutes. Leave to cool for 1h.
Enjoy with a salad!
Oil and olive pretzels
Warm the milk and add the yeast and sugar. Add the flour, salt, olive oil and pitted Lucques olives. Mix together to form a ball. Cover with a damp cloth and leave for 1h30. Divide the dough into 8 sections and roll into sausage shapes to make pretzels.
Heat the water with bicarbonate and poach the pretzels in it for 1 minute 30. Preheat the oven to 200°. Brush the pretzels with the remaining milk and olive oil. Bake the pretzels for 15 to 20 minutes.
Leave to cool slightly and serve warm.
Sponge cake with chestnut cream and olive oil
Beat the eggs and mix with sugar and salt. Mix the flour and the flour before adding them to the mixture above. Add the Lucques olive oil, chestnut cream and rum. Mix it all into a smooth paste.
Preheat the oven to 150° and spread the mixture in a cake tin, then bake for 40 minutes.
Enjoy hot or cold.