Olive, Rosemary and Parmesan Sablés
It probably comes as no surprise that my favourite genre of literature is “foodie lit”. There is nothing more satisfying than reading a super talented author who entices with eloquent descriptions of dishes and entertains with stories around the food. Some stellar authors whose books grace my bookshelves are, Ruth Reichl, Anthony Bourdain, Erica Bauermeister, Richard C. Morais and Elizabeth Bard. What a bonus to recreate the food from the recipes included in these books. One of my recent favourites is “Picnic in Provence” by Elizabeth Bard, her sequel to “Lunch in Paris”. I have been cooking from both of these delicious books recently, and am excited to present one of the recipes here today.
When Bard described these savoury cookies that one of her friends served at a picnic in the French countryside, I just knew that I had to make them. I have often felt the need to change up humdrum crackers and bread that I serve when guests arrive at my home. This recipe is it! The cookies provide a scrumptious, salty, slightly crumbly base for a selection of cheeses or tapenades. A glass of fresh, fruity Chablis would be excellent in contrast to the saltiness of these sablés. These cookies are going to become a staple for all of our picnics this summer.
I will be linking this post up to Fiesta Friday, Foodie FriDIY, Throwback Thursday, and Saucy Saturdays this week. I hope you enjoy them as much as my husband and I did!
Olive,Rosemary and Parmesan Sablés
10 ½ tablespoons unsalted butter, at room temperature
1 ¼ cups all-purpose flour
2 teaspoons fresh rosemary, finely chopped
1 cup finely grated Parmesan cheese
12 cured black olives, pitted and finely minced
Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
In a medium mixing bowl, combine the flour, rosemary, Parmesan and some good grindings of black pepper.
Add the olives and the butter, cut into 3 or 4 chunks. Knead the butter into the flour with your hands until the ingredients are evenly distributed, and a ball of dough has formed. Do not over work the dough.
Wrap the dough in plastic wrap and place in the fridge for 10 – 15 minutes. Roll the dough out on a lightly floured board to the thickness of ¼ inch. Using a 2 ½ inch biscuit cutter, cut into rounds. Bake until fragrant and highly coloured, about 17 or 18 minutes. Cool on a wire rack.
Store in an air tight container at room temperature for up to 3 days.
Makes about 16 cookies.
53 Responses to “Olive, Rosemary and Parmesan Sablés”
Loved this book and you’ve inspired me tontry the sablés too!!! They look fabulous!
Wasn’t this a great book? I have been trying so many recipes of hers and enjoying them all!
These look wonderful! I love the combination of herbs/spices you have here. great job 😉
Hey Jess, glad you like the sound of them! Thanks so much for stopping by! 😀
What a great recipe! I’m thinking of making them for a party. I’m now on the lookout for nasturtium pepper jelly. 🙂
Glad you like this! The jelly was a niche item bought at a farmer’s market somewhere. You could just substitute a red pepper jelly as well. 🙂
These looks delicious, perfect for a picnic! I love how the flavors are savory and it would definitely go well with sweet jam!
Oh, you would just love them at a picnic! Thanks so much for stopping by!
It was a pleasure stopping by, Julianna!
These look so professional! So perfect!!
You are too kind, Elaine! I am so far from the pro baker! 😀
Well, they look amazing!
Love the look of these! I can see myself enjoying on a picnic!
Glad you like them Michelle!
I love my cookbooks like you do – one of these days I will post a bunch of them like you did awhile ago. These savory cookies sound delicious and love the use of rosemary. Did you make your nasturtium pepper jelly? I make hot pepper jelly and love the idea of adding a peppery taste of nasturtiums 🙂
Oh, Judi, I wish I could tell you that I made my own jelly, but no I didn’t. I got it at a farmer’s market I think. Red pepper jelly would be great too!
Great idea to post our cookbooks! They are my pride and joy! And a bit of an obsession, if I allow myself! 😉
These cookies look wonderful! I would love to try to make them. What a great alternative to crackers!! Also, the book you featured sounds like a fun one to read. Thank you for the recommendation!
My pleasure, Jenny! Both of the books by Elizabeth Bard are great reads for we foodies! You would love them! 😀
These sables are so pretty and would be perfect along a salad or on a cheese try. They are just perfect!
Yes, Julie! We ate them with a salad one night and had them with some friends on a cheese tray! Both excellent! 😀
Wow! These sables are picture perfect ! I am drooling here!
So happy you like them Sandhya! 🙂
These sound wonderful! I definitely need to give these a try!
I hope you do, Sarah! Let me know what you think. 😀
Chef! You made me hungry. These sables look fantastic 👍☺
Hey Skd! Glad to know that I made you hungry! 😀
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Interesting I posted a very similar recipe on Thursday on my blog based on a famous French chefs recipe.
So funny how that happens! Great minds think alike, so they say!
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Your photos are like symmetry in motion. BTW….I’ll take a dozen cookies. 🍓
You’re very kind! One dozen coming right up! 😀
Thank you. I’ll open the red wine. 🍓
I have never heard of this book, but I’m excited to check it out! I have never heard of sables, but I have a romantic anniversary picnic coming up I think they would be perfect for! Thanks for the recipe!
Hi Marie, be sure to check out the book that precedes it: Lunch in Paris! Both very delicious books . Best wishes for your anniversary picnic! 😀
I’m a foodie lit junkie too so it was great to hear who some of your favorite authors are.
hello there. thank you for this recipe. i will be happy to share this around. 🙂
These look delicious! Great pictures too😊
I want to eat the pictures!
These sound wonderful!
Interesting I must try this!
Reblogged this on Grocery LTD.
❤️ It that you have a savory treat. I l e the sweet ones, but have been looking for this type of cookie for a while, so now I can stop my search and try this one. Thank you. I will be following you without further ado.
Would you be interested to be a Guest poster with us, and share some of your awesome recipes on our blog?
Have a look at: https://cookandenjoyrecipes.wordpress.com/2016/09/09/update-fellow-bloggers-sharing-is-caring-recipe-exchange/ and leave me a note in the comments with a link to a recipe on your blog, if you’re interested. That will be just fantastic. Hope to hear from you soon 😊
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