Olive rounds

Recipe from: 8/21/1997 12:00:00 AM
Ingredients 5
Servings 2


Serving Change
  • 1
    quantity basic scone dough
  • 20
    olive oil
  • 15
    fresh rosemary leaves
  • 5
    black olives, stoned and quartered
  • 15
    coarse salt


Preheat the oven to 220 ºC (425 ºF). Spray a deep muffin tin with non-stick spray or grease well. Roll out the scone dough into a rectangle, about 1 cm thick. Brush the dough lightly with olive oil, lightly press the olives and rosemary into the dough and sprinkle with coarse salt. Roll up the dough as for a Swiss roll and cut into 3 cm-thick slices. Place in the prepared hollows of a muffin tin, brush lightly with olive oil and sprinkle with leftover rosemary and coarse salt. Bake for 10-12 minutes until done and golden brown. Makes 10-12 rounds

Read more on: bake  |  fruit


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