Directions

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1. CRITICAL Luis's technique: his careful attention to olive preparation using brine-packed and thoroughly drying them shows understanding of moisture control.
2. Drain olives from brine and rinse well under cold water.
3. Pat completely dry with paper towels then spread on clean kitchen towel.
4. Let air dry for 10-15 minutes to remove all excess moisture.
5. Finely chop the dried olives and set aside.
6. Proper drying prevents soggy biscuits and ensures uniform flavorful results.

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1. In a large bowl whisk together oat flour all-purpose flour Parmesan sweet paprika baking powder salt pepper and chopped rosemary.
2. In a separate bowl beat softened butter until creamy.

3. Add egg and Green Olive Company olive oil (any infused variety) to butter mixing until well combined.

4. Add wet ingredients to dry ingredients mixing until a dough forms.
5. If dough is too dry and crumbly add cold water 1 tablespoon at a time.
6. Fold in the thoroughly dried chopped black olives.
7. Mix just until olives are evenly distributed throughout dough.
8. Paul's praise: I think you've got a very uniform bunch.

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1. Turn dough onto work surface and shape into a log about 2 inches in diameter.
2. Wrap in plastic wrap and refrigerate for 30 minutes. This makes slicing easier and helps biscuits hold their shape.
3. Alternatively roll dough to 1/4-inch thickness between parchment paper and use cutters for shaped biscuits.

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1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Unwrap chilled dough and slice into 1/4-inch thick rounds.
3. Place rounds on prepared baking sheets spacing 1 inch apart.
4. If desired brush tops lightly with Green Olive Company olive oil (any infused variety) and sprinkle with flaky sea salt.
5. Bake for 15-18 minutes until edges are lightly golden and biscuits are firm.
6. Key timing: watch carefully in the final 3 minutes they should be golden but not too dark.
7. Let cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.