Portuguese Black Olive Cookies: A Unique Sweet & Savory Delight with Orange Zest

Prepare to embark on a culinary adventure that will tantalize your taste buds with an unexpected symphony of flavors. These Portuguese Black Olive Cookies are not your average sweet treat; they are a delightful fusion of sweet, savory, and salty notes, all harmoniously balanced within a crispy, satisfying biscuit. Perfect to enjoy with your morning coffee, afternoon tea, or as a surprisingly complementary companion to a scoop of creamy vanilla ice cream, these cookies offer a unique hint of each flavor – never overwhelming, always intriguing.

Imagine the subtle, cured notes of finely chopped black olives mingling with the bright, aromatic burst of fresh orange zest. This inspired combination elevates a simple cookie into something truly extraordinary. The original concept for these distinctive cookies hails from the esteemed culinary expert, David Leite, beautifully presented in his acclaimed cookbook, “The New Portuguese Table.” Leite’s recipe captivated many, offering a glimpse into the diverse and often surprising world of Portuguese confectionery.

While David Leite’s original version featured lemon zest, our preferred adaptation, which we discovered on FOOD52 and was championed by Emma Laperruque, brilliantly substitutes orange zest. We wholeheartedly agree with this choice. The orange zest introduces a distinct layer of warmth and fragrant sweetness that pairs exceptionally well with the rich, briny undertones of the black olives. This subtle switch transforms the cookie, adding an irresistible complexity that makes them truly stand out. It’s a testament to how small changes can create a big impact in the kitchen, turning a great recipe into an unforgettable one.

Why These Portuguese Black Olive Cookies Are a Must-Try

These aren’t just cookies; they’re a conversation starter. The combination of sweet, savory, and salty might sound unconventional, but it’s a taste profile deeply rooted in Mediterranean culinary traditions, where ingredients like olives and citrus are staples. The texture is equally appealing – a delicate crispness that melts in your mouth, leaving behind a delightful interplay of flavors. The subtle sweetness from the sugar perfectly offsets the saltiness of the olives, while the orange zest adds a fragrant, bright counterpoint that lifts the entire profile. It’s an experience that challenges preconceived notions of what a cookie can be, offering a sophisticated and surprisingly addictive snack that appeals to both sweet and savory palates.

The Art of Preparation: Getting Started

While the flavor profile is complex, the preparation for these Portuguese Black Olive Cookies is surprisingly straightforward. You won’t need any fancy equipment or advanced baking skills to achieve delicious results. A little attention to detail and good quality ingredients will go a long way.

• Position a rack in the upper half of your oven. This ensures even baking and proper browning.
• Preheat to 375°F (190°C). Accurate oven temperature is crucial for the desired crisp texture.
• Cut two sheets of parchment paper to fit a standard sheet pan. Parchment paper prevents sticking and makes cleanup a breeze.
• You’ll bake the cookies one sheet pan at a time. This is important for maintaining consistent oven temperature and ensuring each batch bakes perfectly. If you try to crowd the oven, the cookies might not cook evenly, or they might become soft instead of crispy.

Ingredient Prep for Maximum Flavor

The beauty of these cookies lies in the quality and preparation of a few key ingredients. Simple steps can yield profound flavors.

• Get the olives pitted and finely chopped. We recommend using oil-cured black olives for their intense, fruity, and slightly briny flavor, which is a cornerstone of these cookies. The finer the chop, the more evenly distributed the flavor will be.
• Grab your Microplane and gather your orange zest. Freshly grated zest is non-negotiable here. It provides the vibrant aroma and citrusy kick that truly brightens the savory olives. Aim for the colored part of the peel only, avoiding the bitter white pith.

Making the Dough: A Hands-On Approach

The dough for these Portuguese Black Olive Cookies is uniquely mixed by hand, which contributes to its wonderful texture and ensures all flavors are perfectly incorporated. This method allows you to truly feel the dough’s consistency, making it easy to achieve the right balance.

• Combine the sugar and orange zest in a bowl. This is a crucial step for intensifying the citrusy flavor.
• Pinch together the sugar and zest with your fingertips until the sugar begins to blush. What does “blush” mean? It means the sugar will absorb the oils from the zest, taking on a slightly orange hue and becoming incredibly fragrant. This action releases the essential oils from the orange peel, infusing the sugar with its vibrant aroma and taste.
• Add the flour, chopped olives, baking powder, and salt to the orange-infused sugar. These dry ingredients form the base of your cookie.
• Stir with a fork until everything is evenly distributed. This initial mixing ensures the olives and leavening agent are spread throughout the flour mixture.
• Add the egg to a measuring cup with the olive oil. Using olive oil instead of butter is a hallmark of many Mediterranean and Portuguese baked goods, contributing a distinct richness and moistness to the cookies.
• Beat the egg and oil with a fork until smooth. This emulsifies the two liquids, preparing them to be fully incorporated into the dry ingredients.
• Add the wet mixture to the dry ingredients. Now comes the fun, hands-on part!
• Stir first with a fork, then transition to your hands until a cohesive dough forms. Resist the urge to overmix. The dough should come together, and when squeezed, it should hold its shape without crumbling. You should see no dry spots; the dough should feel soft and pliable, a little bit sticky but manageable. The warmth of your hands helps bring the dough together and distributes the olive oil evenly, resulting in a tender cookie.

Shaping and Rolling for Perfect Crispness

The unique texture of these cookies comes from how they are shaped. Rolling them thinly between parchment paper ensures a delightful crispness in every bite.

• Fill a small bowl with sugar. This sugar coating provides an extra layer of sweetness and a beautiful sparkly finish.
• Scoop the dough into rounded tablespoons. This helps in portioning the cookies evenly. If you have a small cookie dough scoop, it would work wonderfully for consistent sizing.
• Roll each scoop into a small ball between your palms. This makes them easier to handle for the next step.
• Roll each ball thoroughly in the sugar-filled bowl to coat evenly. The sugar adds a subtle crunch and shimmer once baked.

• Place one piece of parchment paper on a clean work surface. This will be your base for rolling.
• Add a dough ball a few inches inward from one corner. You’ll be baking a maximum of 4 cookies on the pan—one in each quadrant—any more and you won’t be able to roll them out without them touching. This method prevents the cookies from spreading into each other and allows for individual shaping.
• Place the other piece of parchment paper directly on top of the dough ball. This creates a non-stick surface on both sides.
• Use a rolling pin to gently roll the cookie into a 3-to-4-inch circle. You don’t need to apply a lot of pressure, especially if your rolling pin is heavy, as the dough is quite soft and pliable. The goal is a thin, even disc. Don’t worry if you end up with slightly ragged edges; this is perfectly normal and adds to their rustic charm.
• Repeat this process with 3 more cookies. Once you have four flattened discs on your parchment paper, carefully lift off the top layer of parchment.
• Transfer the parchment with the cookies to a sheet pan. Now they are ready for the oven.

Baking and Cooling: The Final Touch

The baking process is quick, yielding perfectly crisp cookies with a unique pebbly top.

• Bake the cookies until pebbly on top, for approximately 10 minutes. The “pebbly” texture indicates that the sugar coating has caramelized and the cookies are crisping up beautifully. Keep an eye on them, as oven times can vary.
• Let cool on the sheet pan for 1 to 2 minutes. This brief cooling period allows the cookies to set slightly before moving.
• Use a thin spatula to transfer them from the pan to a cooling rack. Allow them to cool completely on the rack to achieve their maximum crispness.
• Repeat the rolling and baking process with the remaining cookie dough balls. Continue in batches until all the dough is used.
• Once completely cooled, store the cookies in an airtight container. They will maintain their deliciousness for several days, though we doubt they’ll last that long!

More Than Just a Cookie: Serving Suggestions

These Portuguese Black Olive Cookies are truly delicious enjoyed on their own, allowing their unique flavor profile to shine. However, their versatility means they can be incorporated into a variety of culinary settings:

• With Coffee or Tea: Their crisp texture and complex flavor make them an ideal accompaniment to your favorite hot beverage, offering a more sophisticated alternative to traditional biscuits.
• A Crispy Companion to Dessert: Don’t underestimate their ability to complement sweets. Crumbled over vanilla ice cream or a citrus sorbet, they add an unexpected crunch and a hint of savory depth that truly elevates the dessert.
• Elevate Your Cheese Tray: Their savory notes, combined with a touch of sweetness and salt, make them an excellent addition to any cheese board. Pair them with creamy goat cheese, aged cheddar, or a robust blue cheese for a delightful contrast. They also work wonderfully with charcuterie.
• A Thoughtful Hostess Gift: Looking for a unique and memorable gift? Bake a batch of these cookies, simply line a mini paper loaf pan with some parchment paper, stack them neatly, and tie with a ribbon. Your friends and hosts will undoubtedly be impressed by this unusual and delicious homemade treat. It’s a gift that speaks volumes about your culinary adventurousness.
• Wine Pairings: For an adult pairing, consider a dry rosé or a light-bodied red wine that won’t overpower the delicate flavors of the cookies. The subtle fruitiness can beautifully complement the olives and orange zest.

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Craving More Unique & Not-Too-Sweet Cookie Recipes?

If you’ve enjoyed the sophisticated flavor profile of these Portuguese Black Olive Cookies, you’ll likely appreciate other treats that strike a balance between sweetness and intriguing flavors. Explore some of our other favorite not-too-sweet cookie recipes: