Comments on: Comme chez Pierre Hermé – Sablés aux olives noires

By: claire

claire — Sat, 01 Jan 2011 17:45:10 +0000

I just want to bring a rectificatif! I love these cookies too, actually had them as early as yesterday night for the reveillon :- with a good champagne … miam! But, you must know that these cookies originated in the south of France, exactly in Nyons – the capital of olives! And they are called “scourtins” – scourtins are also these small round disks made of a kind of natural straw that are used to press the olives so that they turn into olive oil.
In Provence, we usually eat them at the aperitif, with a pastis or a sweet wine or also with the coffee.
If you like olives mixed to sweet foods, you cal also travel to St Remy De Provence (!!) and go to the chocolatier that is next to Le Petit Duc, and ask for his specialty the black olive chocolate – you will be amazed :-)

By: Mary

Mary — Tue, 16 Feb 2010 20:14:47 +0000

I would never have thought of putting olives into a cookie. The combination of sweet and savory is interesting and delicious. The cookies tasted better one of two days after baking…the flavours intensified. They must taste awesome after six weeks! Thanks for sharing this recipe. :)

By: aysem

aysem — Mon, 13 Apr 2009 09:10:07 +0000

I’ll try it and can i puslish my blog? With your name and your site link…

By: Cheryl

Cheryl — Thu, 14 Feb 2008 06:05:54 +0000

Would love to try these sables but could you offer a more readily available olive that would still leave the finished cookie indistinguishable from its original version? Also, the best olive oil that’s not difficult to find if one does not live in France. Fanny what type of silicone did you use to bake the sables in. Is it available on line or in a New York store.
Thanks for your great website. You’re a great writer with a very sweet energy.

Hi Cheryl,
thanks for the kind words.
Regarding the olives, I guess you you could used small black olives in brine (definitely not in oil). As for the silicones, I use a Tefal muffin pan from Jamie Oliver’s series; but really any muffin pans will do. I even used some non-silicone stuff with great success.

By: Arturo

Arturo — Sat, 09 Feb 2008 01:30:09 +0000

Hmmm, I bet these would be good with moroccan oil cured olives. What do you think?

By: Sablés aux olives | il cavoletto di bruxelles

Sablés aux olives | il cavoletto di bruxelles — Fri, 11 Jan 2008 10:22:07 +0000

[...] di Pierre Hermé già testata e adoratata qualche tempo fa dopo averne letto sul blog di Fanny e di cui mi sono poi ricordata sfogliando Confidences sucrées, di Pierre Hermé et Julie Andrieu, [...]

By: stuart

stuart — Thu, 03 Jan 2008 21:41:48 +0000

I'm not sure I ended up with ideal olives and olive oil but I liked the final product and got a few compliments. It was quite an adventure making five different cookies as my first foray into cookie baking. Maybe now that I've got the basics of the recipe down I'll give more care to choosing my olives and olive oil in the next batch. Reviewing your pictures I suspect I may have left mine in the oven for too long. The temp in my oven is wildly unreliable... But, like I said, they ended up ok. I guess the main thing I learned from this experience is that cookie baking is a very forgiving endeavor. I'm sure my next lesson will be humility. Thanks again.

By: Stuart

Stuart — Sun, 23 Dec 2007 22:01:23 +0000

I think I may be biting off more than I can chew with this recipe but your picture looks far too tempting to pass it up. For better or worse, I’m going to give these a try. They’ll be the first cookies I’ve ever made. Anyway, I’m still trying to wrap my head around using olives in a cookie. Are we talking about the same olives that I would put on a sandwich or salad? That is cured and/or brined? Or are we talking about the olive in a state which I’ve never seen it in before? Fresh or prepared in some other way?

Also, fruity olive oil? Do you have any tips on how to select such an olive oil? Seriously, I’m in way over my head. Wish me luck.

Thanks for writing such an inspiring post. And the rest of your blog is beautifully designed.

Thanks Stuart. These sablés are one of my favourites and I hope you’ll like them as much as I do.
Regarding the olives, you use high-quality brined olives. Exactly the same you’d have as a nibble. I used to use Italian olives, but now I’ve discovered Nyons (France) olives, I’ve never looked back.
And fruity olive oil? Sample a couple of olive oils. A fruity olive oil has a pleasing strong pungent flavour. Less fruity oils have a milder, almost sweet taste.

By: Party Time. Suggestions? « Glorious Food and Wine

Party Time. Suggestions? « Glorious Food and Wine — Thu, 15 Nov 2007 19:41:36 +0000

[...] have been a hit all over the place, so who am I to [...]

By: fanny

fanny — Mon, 12 Nov 2007 20:59:48 +0000

Thanks for the lovely words.

Julie – I use my kitchen aid mixer, but that’s just because I’m still very excited about it. You could just cream the ingredients by hand.

Regarding Pierre Hermé’s books, I don’t really know since my favourite ones are in French. I also own Chocolate desserts and have tested several recipes from it with success.

x fanny