Olive leaf infusion has been seen as the elixir of life in traditional medicine for thousands of years, but did you know it is also an invaluable herbal for a multitude of pairings with both healthy and naughty treats? We spotted a delicious pairing combination by Liz Franklin, an awarding winning food writer, food stylist, chef, author of 17 books and writer for many of the UK’s top glossy food and travel magazines and national newspapers.
100g pine nuts
120g soft butter
100g caster/super fine sugar
a pinch of salt
1 teaspoon very finely chopped fresh rosemary
150g plus 2 tablespoons plain/all-purpose flour
- Preheat the oven to 180°C (350°F) Gas mark 4.
- Put the pine nuts in a large pan over medium heat and cook for 2-3 minutes, until toasted and golden, stirring regularly to prevent them burning. Remove and leave to cool.
- Beat the butter, sugar and salt together until light and fluffy. Add the chopped rosemary and flour and stir until it is fully incorporated and the mixture is smooth. Add the pine nuts and stir to combine.
- Place tablespoons of the mixture on a non-stick cookie sheet, spaced out well to allow room for the cookies to spread. Bake for 8-10 minutes, until golden and firm.
- Remove from the heat and transfer to a wire rack to cool.
- The cookies will crisp up as they cool.
- Store in airtight container until ready to serve.
Copyright ©2021 Liz Franklin. All Rights Reserved
Serve with a pot of olive leaf infusion.
Our Great Taste award-winning organic olive leaves are handpicked from the beautiful olive groves of the Spanos family on the island of Naxos, Greece. Our olive leaves come from trees which are 400 – 600 years old, and are dried naturally under the Mediterranean sun!
Compared to standard olive leaves, our leaves are sweeter, due to type of tree and purer growing conditions.
Tasting Notes: Lightly green, umami, with sweet notes and grassy undertones.
For our brewing guidelines click here.