Savoury olive and rosemary cheese biscuits

Here is a savoury version of the lovely French Sablés. They’re a nice alternative to nibble with your glass of wine instead of nuts or chippies, and make a fantastic addition to a grazing platter!

New Zealand Woman's Weekly|Feb 17, 2020

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  • Olive, sundried tomato and herb tapenade

    This tapenade makes a delicious topping for crostini with a sprinkle of goat’s feta or a slice of fresh mozzarella and a leaf of fresh basil. Bon appétit!

    Nadia|Feb 28, 2019

  • Easy olive and pesto pinwheel scones

    Scone fans will fall head over heels for this pinwheel recipe. Combining two of our favourite savoury bakes, these pinwheel scones are spiked with olives, pesto and plenty of cheese then baked 'til perfectly golden

    Nadia|Feb 02, 2018

  • Olive, parmesan and garlic flavoured butter

    Add a flavour kick to your next meal with this flavoured butter recipe! Spiked with green olives, parmesan cheese, garlic and parsley, this butter is delicious served over steak or grilled vegetables

    Nadia|Feb 02, 2018

  • Parmesan and parsley fried green olives

    These incredibly delicious parmesan and parsley fried green olives are so quick and easy to make! These nibbles are the perfect recipe for friends and family to enjoy at your next cocktail party

    Woman's Day (NZ edition)|Dec 04, 2016

  • Olive and rosemary scones

    These wonderfully light, buttery olive and rosemary scones are fantastic recipe to have on hand. Serve warm with butter and enjoy with friends or family for a lovely afternoon tea

    Food|Oct 17, 2016

  • Black olive and walnut pâté

    This recipe combines the saltiness of olives blended with creamy, earthy walnuts. Paired with the wholesome Sesame, Quinoa & Cracked Pepper Oat Thins by Huntley & Palmers this makes a nutritious and guilt-free snack

    Commercial|Sep 12, 2016

  • Easy cheeseball

    Everybody loves a cheeseball! Whip up this savoury cheeseball for your next dinner party - it makes a great addition to a platter of crackers and crudité.

    New Zealand Taste|Mar 17, 2016

  • Provençal tomato tart

    Someone I know intimately will not eat anchovies. However, they are a must in certain recipes, adding balance and saltiness like no other ingredient, so I’ve put extraordinary effort into concealing them in the past. On this particular occasion, though, I decided they were too important to hide and so laid them out in their little salted glory for all to see. Well, lo and behold, the person in question got home famished, stuffed in a piece of tart left over from this photoshoot and exclaimed it was one of the most delicious versions he’d tried in a long time. What? I’ve baked this tart a squillion times before, but apparently the proud little anchovies make all the difference.

    Your Home and Garden|Feb 16, 2016