Mixed olive biscotti with cress


(for around 40 biscotti)

For the biscotti: 

  • 450 g plain flour 
  • 1 tsp baking powder 
  • 220 g pitted mixed olives  
  • 1 punnet Rock Chives           
  • 1 punnet Sakura Cress           
  • 80 g grated Parmesan cheese  
  • 2 eggs (large)                 
  • 125 ml milk                        

For the topping:

  • 250 g black olive tapenade     
  • 100 g Parmesan cheese    
  • 1 punnet Sakura Cress               
  • 2 punnets Rock Chives            


  • Preheat the oven at 170°C.
  • Cut the Sakura Cress and Rock Chives with a scissor, reserve.
  • Put the flour, baking powder, olives, cut cresses and grated Parmesan cheese in a bowl.
  • Make a well in the centre, add the eggs and milk and mix well, combine to form a dough.
  • Bake for 40 minutes and set aside the loaf to cool slightly.
  • Slice the loaf with a serrated knife into 2mm thick pieces and place on a baking tray. Bake for another 10 minutes or until crisp.
  • Cool completely and build the Biscotti with the topping.
  • Enjoy!

Recipe: Franck Pontais

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