Chocolate olive biscotti

I love olives and I love chocolate but I’ve never loved the two together in one mouthful. Stay with me I’m going somewhere good, somewhere wonderful in fact because combined in baked-good deliciousness, these two are an unlikely but perfect pair.

Chocolate olive biscotti

The matchmaker extraordinaire, Mr pine nut, brings them together in crunchy harmony. If you do choose to trust me you’ll think I’m a little nuts as an unusual aroma drifts from your oven while your chocolate biscotti with olives are baking away.

Chocolate olive biscotti

Don’t dismiss me though, let them cool and take a bite. You will need a little force to bite off a piece but as you start to munch all the seemingly-strange ingredients meld together into something pretty amazing. The olives provide a saltiness that makes the chocolate (make sure you use the good stuff) taste even better and somehow the pinenuts ground the whole biscuit.

If you want to be outrageously adventurous, while you’re at your local deli buying your olives (because you’re going to race out and get some right now aren’t you?), pick up some creamy brie and try it spread on a choc-olive biscotti. Thank me later. Enjoy!

What about you? Have you ever tried olives with something sweet?

p.s. Want to go to the Good Food and Wine Show in Sydney, Melbourne, Brisbane or Perth? Fiji Water is giving you the chance to win tickets for two including accommodation  Enter on the Fiji Water Facebook page.

Chocolate olive biscotti

Chocolate olive biscotti

Chocolate olive biscotti

Yield: 40
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients

  • 1 organic egg
  • 135g (4.8oz) caster sugar
  • 210g (7.4oz) plain flour
  • 25g (1oz) best-quality cocoa powder
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 65g (2 oz) pitted black olives (I used Kalamata), chopped
  • 50g (1.7oz) pine nuts
  • 100g (3.5oz) good-quality dark chocolate, chopped
  • 50ml (1/5 cup) good-quality olive oil
  • 1 tbsp cold water

Instructions

  1. Pre-heat the oven to 150C fan-forced and line a baking tray with baking paper.
  2. In the bowl of an electric mixer, beat the egg and sugar until it is pale and light and voluminous.
  3. In another bowl, mix the flour, cocoa, baking powder and salt together and then sift it into the mixer bowl and mix it through.
  4. Add the olives, chocolate and pin enuts and mix them through.
  5. Add the olive oil and keep beating, slowly, until it all comes together.
  6. Add the water if you need a little more liquid.
  7. Divide the dough in half and shape each one into a log about 20cm long and 5cm wide.
  8. Bake for 25 minutes.
  9. Take the logs out of the oven and slice them up to about 1cm thickness then lay them on their sides on the baking tray.
  10. Turn the oven down to 120C fan-forced and pop the tray back in.
  11. Bake for another 20-30 minutes or until they are firm.
  12. Transfer them to a wire rack to cool completely before devouring.

 

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