Olive and Parmesan Biscotti

There were a lot of things that surprised me about New Zealand.  I feel like it exceeded my expectations in almost every way.  It was more beautiful, tropical, diverse and vibrant that I even imagined.  One of the things that surprised me the most was the number of vineyards that we saw on the north island.  We didn't have to drive very far out of the city before we were surrounded my olive groves and rows and rows of grape vines.🍇🫒  

According to google there are over 98,000 acres of planted vineyards in New Zealand.  It's no wonder that I craved wine the entire time I was there.😅🍷  We dropped by several beautiful wineries and even took a guided wine tour - you know, to fully embrace the culture of the country.🤣 It took less than 2 weeks to turn this cabernet lovin girl into a white wine drinker.😅

We visited only a tiny portion of the more than 300 amazing vineyards on the north island but I definitely came home with a new appreciation for a bright and zesty Sauvignon Blanc.😅  I can honestly say that I didn't taste a bad glass while I was there.  

My experience of sampling New Zealand wine was amazing but tasting New Zealand olive oil was equally delicious.  I consider myself an olive oil snob and I go to sample all sorts of different olive oil flavors at the Martinborough fair.  They were all so good that it was hard to narrow down my favorites that I wanted to bring back home.  

I make a lot of sweet biscotti and I recently have started to make some savory varieties.  This Olive and Parmesan Biscotti is the perfect crunchy snack to enjoy alongside a nice glass of wine.  Unlike my usual chocolate biscotti this is more of a cracker than a cookie.   Think salty, cheesy, crispy cracker to enjoy with a nice glass of wine.  I have my biscotti pictured here with a glass of Cabernet (because that's what I had open at the time) but these would also be really delicious with a glass of Sauvignon Blanc.😉  

Olive and Parmesan Biscotti
1 3/4 cups flour
1 1/4 cups shredded parmigiano Reggiano cheese
1 teaspoon baking powder
2/3 cup pitted Kalamata olives, roughly chopped
3 eggs 
1/2 cup whole milk, room temperature
1/2 teaspoon salt
1 teaspoon oregano
3 sprigs fresh thyme

Combine flour, baking powder, cheese and salt in mixing bowl. 

Mix in olives, 2 eggs, milk, oregano and thyme.

Form dough into a loaf.  Place on silpat lined baking sheet. 

Beat remaining egg and brush over top of loaf.  

Sprinkle with more parmesan cheese. 

Bake 25 minutes at 350.  

Cut warm log into 1/2" slices.

Arrange slices on baking sheet.  Cut side down. 

Lower oven temperature to 325.  Bake 10 minutes on each side.

Ciao!

Click here for a printable version of this recipe