Serious Eats: Recipes

Black Olive Biscotti

[Photograph: Anna Markow]

Black olives have a briny sweetness that effortlessly straddles the line between sweet and savory. These biscotti sit squarely across the same line, with a serious hit of rosemary, subtle blood orange zest, and extra virgin olive oil to highlight the olives' unique flavor. Semolina flour provides a crunchy contrast and keeps the texture pleasingly crumbly, which is great for anyone who's not into rock-hard biscotti.

This recipe is incredibly easy to make. Chop, mix, bake, slice and bake again. Gorgeous with espresso or even a particularly dark and bitter black tea.

Note: You can substitute regular orange, tangerine, or even lemon zest if you wish for the blood orange zest. I particularly like the bitter notes and extra thin skin and oil of a blood orange, though. If you have a hard time finding semolina, use cornmeal. It will provide a similar crunch.

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