130g unsalted butter, softened
85g icing sugar
1 tbsp extra virgin olive oil
185g all-purpose flour
55g/1/2 cup pitted black olives, chopped small
2 pinches fine sea salt
Cream butter until soft and fluffy. Stir in the icing sugar until it's well combined. Drizzle the olive oil over and stir it in. Now, using a wooden spoon (it's sturdier than a spatula), gently mix in the flour to form a dough. Add the olives and salt until the olives are distributed kinda evenly throughout the dough.
Shape the dough into a thick disk and place in between two sheets of parchment paper. The dough will be sticky and the paper will make it easier to roll out.
Roll the dough till it's about .5 cm thick. Refrigerate for about 30 mins. The dough is soft and so it needs to be refrigerated to be firm enough to cut.
When you're ready to cut the cookies into shape, pre-heat the oven to 180C.
Cut out your shapes, place on a lined baking sheet and bake each batch for about 12 minutes, rotating midway. If your dough gets soft again mid-way through cutting, pop it in the fridge again for about 15 minutes and continue.