olive biscuits  This recipe is from Jean-Pierre Autrand  9 tbl butter (unsalted)  ¾ cups confectioner's sugar, sifted  1 tbl olive oil  1¼ cup flour (all purpose)  ½ cured olives, pitted and coarsely chopped 1. In a large bowl cream the butter until it is soft and pale yellow. Blend in the sugar and then drizzle in the olive oil and mix until well combined. Add the flour and mix gently but thoroughly until the dough is smooth, and then add the olives and mix until that are thoroughly incorporated into the dough .     2. Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper and roll out the dough until it is about ¼- inch thick . 3. Refrigerate the dough for at least 30 minutes, and up to 24 hours. 4. Preheat the oven to 175° C (350° F). 5. Line two baking sheets with parchment paper. Cut out 2-inch rounds of dough and place them about ½ inch apart  on the baking sheets. Gather the trimmings into a ball and roll it into a 1- inch diameter log. 6. Wrap well and refrigerate, and when you are ready to bake, cut off ¼-inch thick rounds.     7. Bake until the biscuits are golden, about 15 minutes. Cool on wire racks. Makes about 34 biscuits.  back