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Grissini with Olives

Grissini with Olives


For the dough:

For the filling:

  • 100 g of tomato sauce with olive pieces
  • Himalayan salt and ground paprika smoked on beechwood to taste
  • 70 g black olives

For baking:

  • 10 g of coconut oil


Mix the ingredients of the dough and roll it out into a few millimetres thick sheet. Spread it with the tomato sauce and sprinkle with the spices, put the sliced olives on one half, then fold the other half of the dough over it. Cut it into 44 thin strips. Twist their ends in opposite directions. Place them on a baking sheet lined with silicone baking paper and brush them gently with coconut oil. Bake in a preheated 190°C oven with top-bottom heating for 30 minutes.



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