Congratulations on the gig! That sounds super fun.
Cured olive cookies are one of the purest little surprising delights in life — I love them so, so much. The lemon sounds like a really nice twist; I can imagine the salty/sweet/tart flavors balance out nicely, though I also love Kalamatas in a plain olive-oil shortbread.
These look like fantastic salty-sweet deliciousness. Would it be lemon overload to serve with a scoop of meyer lemon ice cream? is there such a thing as lemon overload. thank you for sharing this recipe!
These sound so exquisite. I love how esoteric the flavor combination is – I never would have thought to put olives in a cookie. But sweet and salty is the way to go these days, at least in my opinion. So why not?
I will definitely be trying them. And looking into this egg-free mayo business…
Tim-it’s so on! I will whip up a batch of lemon ice cream as soon as can be, as well as these cookies. perhaps they will make up for the tragic pineapple upside down cake that came out of my oven last night. *sob*
Happy (belated) Valentine’s Day, Elena! I was just at The Purple Pig yesterday and thought of you. So good, although it has never been quite as fun as that first night.
I haven’t tried any new places, it has been a boring few weeks for me. Ha. I’ll keep you posted!
I’m solidly in the camp of people who are really intrigued by this recipe. It sounds so delicious to me — rustic, earthy — like something an Italian great-grandfather would make to serve after a family supper overlooking the vineyard. Ha – I wish!
Hi Linda! I always vote in favor of trying. Give it a go with the green, but again look for really mild olives. The flavor of the olive intensifies when it is cooked and so you need to start off with the mildest olive possible. Let me know how it goes!
oooh…kind of straddling the line between sweet and savory, yes? What an intersting recipe! My mom just bought this book and was telling me all about it…now I’ll surely check it out. Thanks, and congrats on ReadyMade gig…love them!
I was skeptical of the flavor combination here but these are FANTASTIC. Such a delicious cookie with a great mix of sweetness and unexpected flavor! What a wonderful texture too. Thanks so much for sharing this recipe!!
These cookies are terrific. I was obsessed with them when I first saw this recipe. Here’s what I learned: they really would be good for dessert, rather than as a savory with cheese. There’s just enough sweetness to make it ‘desserty’. Someone above recommended lemon ice cream, that would be good, I might go with something like basil ice cream or something herby. I had to up the olive oil to 1/2 cup – that’s the only way I could get the dough to stick together. I just used kalamatas from Trader Joe’s. Next time, I might up the cinnamon to 1/4 tsp. My tastebuds were really glomming onto that cinnamon and sugar combo to offset the olive and lemon taste. You don’t taste the olives so much as FEEL them, yet the cookie is not overly salty. I tossed a little tiny pinch of rosemary in there too. Fantastic fantastic recipe – oh yeah, I’d double it next time too. I only got 10 cookies with the one as written. More please!
I made them, finally! Printed it ever since you posted it and last night while watching the Sharks win, I made these little guys. My batter was pretty dry, so I smooshed them with the heal of my hands instead of rolling it. I think they came out well anyway. Too bad I burned my tongue the morning of, so it was hard for me to taste it to the fullest. I brought some with me to work this morning and people say they are great. I’m making a second batch as soon as I get home and bringing them to a dinner party tonight. Thank you for broadening my dessert palate!
Bonjour, Chez Us. Glad this looks good to you. I just want to make sure you guys know this is pretty sweet. Might not work as an appetizer as it definitely is closer to dessert. I imagine you could make some adjustments to make it more savory…