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Savory Biscotti with Olives & Parmesan

These simple Savory Biscotti made with Cheese and Olives are a perfect addition to your appetizer tray. Make them thinner for dipping or spreading or thicker to dunk in your favourite soups or stews.

savory biscotti in a bowl with olives in a small plate and a glass of red wine

My family loves appetizers and what better way to start a meal then with a few, such as an easy Italian Cheese & Tomato Pie or these Savory Parmesan Cookies.

Is there a food you aren’t crazy about but which you were? That people just enjoy so much and you wish you could too?

Well that is me and Olives. I actually like them in things, such as pizza, bread and especially in these Savory Biscotti. But I just wish I could pop them in my mouth one after the other!

I can’t do it with olives but I can do it with these Cantucci. Yes as they are actually called in Italian. They can be either Sweet or Savory.

More Delicious Biscotti recipes

savory biscotti one leaning against 3 stacked


How to make Savory Biscotti

  • In a large bowl mix together the flour, baking powder, salt and parmesan.
  • Make a well in the middle and add the egg, butter and milk, start to combine with a fork.
mixing the dry ingredients, butter and egg in a white bowl
  • When almost combined add the sliced olives and mix to combine.
adding the sliced olives to the mixture
  • Move the dough to a flat surface and knead into ball.
  • Divide it in two parts and form into an 8 or 9 inch log.
  • Place on a parchment paper lined cookie sheet and bake for about 20 minutes.
forming the dough into 2 logs on a parchment paper lined cookie sheet
  • Cut the logs on the diagonal 1/4 to 1/2 inch in thickness.
cutting the dough into slices
  • Place cut side up back on the cookie sheet and bake for another 10-15 minutes or until dried.
baking the biscotti for the 2nd time
  • Let cool completely before serving. Best if left to cool for at least 2 hours.

Can they be made with a mixer?

Yes the biscotti can be made with a mixer using the flat beater. Just be careful not to over beat. Beat just until combined, then gently knead to bring it together.

What are the best olives to use

I just used plain green and olive canned olives. You can use both or choose between one or the other. The Italian thought a nice spicy olive would make a great alternative too!

What can I use instead of olives?

If you don’t like olives than you can substitute with chopped pistachio or even pine nuts.

How to store them

The cantucci should be stored in an airtight container  in a cool dry area and will keep for up to one week.

cantucci in a blue bowl and some stacked

How to freeze them

The biscotti should be placed in an airtight freezer safe bag or container. They will keep for up to three months if stored properly.

So if you are looking for an interesting and different variation of Italian Biscotti, then  I hope you give these Savory Biscotti with olives and Parmesan a try and let me know. Buon Appetito!

up close cantucci in a bowl
up close cantucci in a bowl

Savory Biscotti with Olives and Parmesan

Rosemary Molloy
These simple Savory Biscotti made with Olives & Parmesan are a perfect addition to your appetizer tray. On their own or with a dip or spread.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer, cookies
Cuisine Italian
Servings 20 cookies
Calories 76 kcal


  • 2 cups all purpose flour (250 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 1/2 tablespoons freshly grated parmesan cheese (40 grams)
  • 1 large egg
  • 3 tablespoons salted butter softened and chopped (40 grams)
  • 6 1/4 tablespoons milk (I used 2%) (50 grams)
  • 22 olives black or green or a mixture sliced (50 grams)


  • Pre- heat oven to 350F (180C). Line a large cookie sheet with parchment paper.
  • In a large bowl whisk together the flour, baking powder, salt and parmesan cheese, make a well in the middle and add the egg, butter and milk and start to mix with a fork add the chopped olives and mix until just combined.
  • Move the mixture to a lightly floured flat surface and knead gently to combine. Form into two logs about 8 or 9 inches (20-22 cm) long, place on prepared cookie sheet and bake for 18-20 minutes. Remove from the oven, let sit 3 minutes then cut on the diagonal into 1/4 inch (more or less as desired) slices. Bake again for 10-15 minutes or until dry and hard to the touch. Let cool 2-3 minutes then move to a wire rack to cool completely. Enjoy!


Calories: 76kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 122mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Calcium: 37mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


  1. 5 stars
    First, I want to say, I deviated from original recipe because of what I had on hand, not to create a recipe out of this recipe. I used combo of parm and romano cheese a blend I mix myself and use it instead of just parmi. I used unsweetened almond milk,as this is the only thing I use. I used a mix of olives. The green ones had pimento in them. I did baked them for 12 minutes longer They turned out delicious!

  2. 4 stars
    So moorish, I can’t keep my hands off them! 😉 My only alteration was my batch needed about 15mins longer on the second bake.

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