To make around 30 cookies:


  • 300 g / 1 ¼ cups wheat flour
  • 140 g / ½ cup green olives, drained and pitted
  • 75 g / 1/3 cup Bordier lemon-olive oil butter
  • 2 tbls. parmesan
  • 65 ml / ¼ cup milk, 1 whole egg
  • 1 packet baking powder
  • 5 sprigs: lemon thyme citron and common thyme, leaves removed


Pre-heat the oven to 180°C / 350°F / gas mark 6. Mix the flour, parmesan, half the thyme leaves, the salt and pepper. Make a well and add the egg, the softened butter, and the milk.

Slice the olives and fold the slices into the dough.

Cover a cookie sheet with parchment paper and with a spoon, place small piles of dough spaced regularly. Sprinkle with thyme leaves.

Flatten each cookie a bit with the back of a spoon and bake for 20-25 minutes.

Let cool on a rack and serve warm.