Salted Olive Crisps

This recipe is from My Paris Kitchen, published in 2014, by David Lebovitz, which chronicles his move from the U.S. to Paris. There, he purchased and renovated a home, which is quite an entertaining story. I wrote more about him and his book in my Cassoulet post.

These “crisps” are made from a quick bread with olives and almonds.

They are reminiscent of Martha Stewart’s savory biscotti I made a few years back with walnuts, Kalamata olives, and Parmesan.

The process for making these crisps are similar to biscotti, with baking first, followed by toasting. It’s also easy to make a sweet version, as I did to create a fruit and nut variety to mimic those that cost $50. in stores.

I’m only mentioning my previous posts because this technique is such a great way to make unique crostini for cheese and other hors d’oeuvres. You can really get creative.

From Mr. Lebovitz: “I brought my bread knife with me when I moved to Paris because I knew I would be lost without it. A good bread knife is something everyone should own,m especially if you live in a country where bread is a religion. But be careful how you obtain one; it’s considered bad luck in France to give someone a knife. Folk wisdom says that the knife cuts the friendship and the only way to prevent that is for the recipient to give a bit of money to the knife-giver, usually a coin or two. Although the practice hasn’t quite been a windfall for me, I give a lot of people bread knives because it drives me nuts to see people hacking away at bread with dull knives.”

Well this made me literally laugh out loud. I’m sure many of you cooks have been at friends’ homes and grabbed a knife to help with cooking and realized that you couldn’t even cut off your finger if you tried. I’ve gifted many many chef’s knives to those friends, but only one has told me about this superstition, (sorry Claire!), and she’s a Texan, so it’s probably not just a French thing. Very silly.

Salted Olive Crisps
Croquets Salés aux Olives

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 tablespoon white sugar
1 teaspoon herbes de Provence, or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon freshly ground black pepper
1 cup buttermilk
1/3 cup (45g) untoasted almonds, very coarsely chopped
1/3 cup (60g) packed, coarsely chopped pitted olives

Preheat the oven to 350 degrees F. Spray a 9” loaf pan with nonstick spray. Line the bottom with a piece of parchment paper.

In a bowl, whisk together the flour and whole wheat flours, sugar, herbs, salt, baking soda, and black pepper.

Stir in the buttermilk with a spatula and mix in the almonds and olives.

Scrape the batter into the prepared pan and bake for 30 minutes, until it feels set in the center.

Remove from the oven and let cool for 5 minutes. Run a knife around the edge of the loaf to loosen it, remove from the pan and set the loaf on a wire rack to cool.

Decrease the oven temperature to 325 degrees F. Line two baking sheets with parchment paper.

Holding the outside edges of the cake firmly with your hand to keep the edges from crumbling, slice the loaf crosswise as thinly as possible, no thicker than 1/4” thick.

Lay the slides cut side down on the baking sheets, and bake for 30 to 35 minutes, flipping the slices and rotating the baking sheets on the racks of the oven midway through baking so they brown evenly.

Watch them carefully during the last 10 minutes of baking; you want them to be a deep golden brown, so they’ll crisp up nicely when cool. If some crisps brown faster than others, transfer those to a cooling rack while the rest of the crisps toast.

Remove from the oven and let cool completely before serving. The crisps can be stored for up to 1 week in an airtight container at room temperature.

Note: Mr. Lebovitz also recommends the wrinkly, dry-cured olives from Nyons for these crisps, which magically carry the scent of Provence to these crisps. But any olive that’s not too damp will work. If there’s any moisture, dry the olives with a paper towel.

 

 

By Published On: March 25th, 202444 Comments on Salted Olive Crisps

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

44 Comments

  1. Dorothy's New Vintage Kitchen March 25, 2024 at 8:50 AM - Reply

    I love this cookbook, but somehow I missed this recipe. I will definitely give it a try, they look so good.

    • Chef Mimi March 25, 2024 at 9:08 AM - Reply

      They are so good, and the recipe is perfect. No tweaking necessary!

  2. David Scott Allen March 25, 2024 at 9:58 AM - Reply

    What a great bread/toast for a charcuterie board! Thanks for the superstition info regarding the gifting of knives… While I have never given any, my brother is about to give me a set, so I’ll make sure I send him a couple of coins in the mail. Maybe I’ll send him Euros just to be on the safe side!

    • Chef Mimi March 25, 2024 at 11:26 AM - Reply

      Ha!!! That’s such a great gift. And these crisps are wonderful.

  3. Randy Brittell March 25, 2024 at 10:09 AM - Reply

    So they look delicious and easy to make. Kind’a the same as a biscotti.

    • Chef Mimi March 25, 2024 at 11:26 AM - Reply

      A savory biscotti, yes!

  4. Charlie DeSando March 25, 2024 at 1:00 PM - Reply

    Interesting recipe, I like the way the crisps cam out, nicely done

  5. johnrieber March 25, 2024 at 1:12 PM - Reply

    I love these…will be sharing this recipe and making it myself next week!

    • Chef Mimi March 25, 2024 at 3:59 PM - Reply

      You’ll love them! They’re really unique.

  6. Liz @ spades, spatulas, and spoons March 25, 2024 at 2:09 PM - Reply

    I’m saving this one. We can buy crackers that are very similar but they often have a sweet element in them which I don’t want. Thank you Mimi.

    • Chef Mimi March 25, 2024 at 4:54 PM - Reply

      Ah yes. I like those too, but they cost too much!

  7. Ben | Havocinthekitchen March 25, 2024 at 3:22 PM - Reply

    I love savoury crackers and crisps so these are calling my name – wonderful flavours!

    • Chef Mimi March 25, 2024 at 5:31 PM - Reply

      They really are wonderful!

  8. terrie gura March 25, 2024 at 8:10 PM - Reply

    Wow! I love those savory crisps (especially if there’s a little sweet thrown in for contrast). Thanks so much for sharing this, Mimi! For sure, I’ll be trying these.

  9. sherry March 25, 2024 at 8:57 PM - Reply

    I’ve just finished his book about renovating his Paris apartment. Oh my! What a brave/crazy thing to do. These crisps sound marvellous Mimi. I do like a savoury treat. And yes I can’t believe how many people have dreadful knives in the kitchen.

    • Chef Mimi March 26, 2024 at 8:09 AM - Reply

      Yes. Maybe people don’t like the high price of knives, but they’re so worth it!

  10. Tandy | Lavender and Lime March 25, 2024 at 10:53 PM - Reply

    Oh yes please! The same knife superstition exists here. My parents have had the same bread knife since they got married. And I’ve had mine since I moved out of home. Blunt knives drive me scatty so we always travel with our own.

    • Chef Mimi March 26, 2024 at 8:10 AM - Reply

      A very smart idea. I’ve always done the same! Especially if we were going to a cabin.

  11. Jeff the Chef March 26, 2024 at 9:39 AM - Reply

    I’ve been on a quest to make crackers and such, and this fits the bill perfectly. Thanks!

    • Chef Mimi March 26, 2024 at 2:50 PM - Reply

      And they’re so good!

  12. Ann Coleman March 26, 2024 at 1:24 PM - Reply

    Well that looks good! And reminds me I need to buy a better bread knife…..

    • Chef Mimi March 26, 2024 at 2:50 PM - Reply

      Hahahaha! Good for you! They’re a must.

  13. Raymund March 26, 2024 at 3:33 PM - Reply

    These Salted Olive Crisps sound absolutely delightful, and your description of the recipe’s origins and inspiration from David Lebovitz’s book adds an extra layer of charm to the culinary journey. The combination of olives and almonds in a quick bread form is intriguing, and I can imagine the savory crunchiness they offer, perfect for pairing with cheese or enjoying on their own as a snack.

    • Chef Mimi March 26, 2024 at 5:34 PM - Reply

      You summed them up perfectly! They are definitely great with cheese, but we were also munching on them all by themselves!

  14. sarchakra March 26, 2024 at 6:30 PM - Reply

    This is a great recipe. It reminds me of the Indian cookies called rusks or biscuit toasts we used to have growing up except they tended to be sweet or slightly salty but didn’t have a lot of spices.

    • Chef Mimi March 26, 2024 at 7:56 PM - Reply

      Very interesting! I haven’t heard of those. But that’s why I blog!

      • sarchakra March 26, 2024 at 8:01 PM

        I will write that recipe soon

  15. spicedblog March 27, 2024 at 6:49 AM - Reply

    Haha – that knife superstition made me chuckle, too. I’ve definitely been at friends’ houses and wondered how in the world they were able to cook with knives that were so dull! This recipe sounds fantastic, too. These would command a pretty penny at a fancy high-end grocery store!

    • Chef Mimi March 27, 2024 at 7:34 AM - Reply

      Exactly. That’s why I especially love making this kind of cracker. It’s so much cheaper! The knife thing at my friends’ homes makes me crazy!

  16. Travel Gourmet March 27, 2024 at 9:32 AM - Reply

    I’m sure these would be a great hit with my family. I’ve been gifted some great knives by my son and bought him some. I bought a Global bread knife years ago and it’s wonderful and will probably outlast me!

    • Chef Mimi March 27, 2024 at 9:37 AM - Reply

      Global is a great brand. Because I’ve been cooking for so long, I have a great variety of brands, many of which are unavailable any longer, which is unfortunate. I wish I could get more! The crisps are fabulous!

  17. Ronit Penso Tasty Eats March 27, 2024 at 10:24 AM - Reply

    A someone who loves olives in any form, I find it hard not to love these crisps.
    Your charcuterie board is so beautiful and tempting! :)

    • Chef Mimi March 27, 2024 at 4:39 PM - Reply

      Aww Thank you! These are pretty amazing.

  18. Velva March 27, 2024 at 6:19 PM - Reply

    David’s Paris Kitchen cookbook in my opinion should be a classic. I remember when he started blogging. Loved following along with him, still do.

    These crisps are delightful. Perfect served up with a little meat and good cheese.

    Velva

    • Chef Mimi March 27, 2024 at 6:28 PM - Reply

      He’s great. A little awkward on Instagram, and I love it! His crisps are amazing.

  19. 2pots2cook March 28, 2024 at 8:13 AM - Reply

    Your crisps are great but I am a member of a not giving knives club to anyone also :-(

    • Chef Mimi March 28, 2024 at 8:26 AM - Reply

      Really?! Well that is interesting!

  20. Healthy World Cuisine March 28, 2024 at 1:49 PM - Reply

    Mimi! Always look forward to your posts and in my dreams would love to hang out with you and all your delicious cookbook for hours. One day we need to sort that out! In the mean time – can’t wait to try this olive crisps.

    • Chef Mimi March 29, 2024 at 7:26 AM - Reply

      Wouldn’t that be fun?!

  21. thatskinnychickcanbake March 29, 2024 at 1:05 PM - Reply

    These crisps look delicous! I’d love to top them with some melty cheese and call it lunch!!!

    • Chef Mimi March 29, 2024 at 4:13 PM - Reply

      That’s a perfect plan for them!

  22. Kunstkitchen April 2, 2024 at 4:57 PM - Reply

    I was just thinking that I really wanted a recipe for “crisps “. This a good one to try. Thank you!

    • Chef Mimi April 2, 2024 at 5:39 PM - Reply

      Oh good! They’re really perfect!

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