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Mini Scones with Black Olives


1 cup (250 ml) all-purpose flour
1 ½ tsp. (7 ml) baking powder
½ tsp. (2 ml) table salt
3 tbsp. (45 ml) extra virgin olive oil (preferably light and fruity)
½ cup (125 ml) finely grated feta or emmental cheese
½ cup (125 ml) black olives, chopped
½ cup (125 ml) chopped red piquillo peppers (or roasted red peppers)
½ cup (125 ml) milk
1 egg, lightly beaten


In medium bowl, stir together flour, baking powder and salt. Add extra virgin olive oil; mix well with fork. Add cheese, olives and piquillo peppers.

Blend in milk with fork. Dough will be very sticky.

Transfer dough to floured cutting board; divide into 2 balls. Knead each piece two or three times. With floured hands, flatten each to ¾-inch (2 cm) thick round, about 4 to 5 inches (10 to 12.5 cm) wide. With floured knife or pizza cutter, cut each round into 8 small triangles. Transfer individually with small, floured spatula to parchment-lined baking sheet, leaving 1-inch (2.5 cm) space between. Brush tops with egg.

Bake in preheated 450°F (230°C) oven until golden, about 8 to 10 minutes. Serve hot or at room temperature.

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