Olive Sea Salt ShortbreadMADE BY LARK FINE FOODS IN ESSEX, MASSACHUSETTS
As professional eaters, we take the following premise as fact: sweet + savory = no-brainer. Yet some of the crazy combinations that come across our tasting table often seem a little forced. Not here. We were blown away by this mashup of cured Moroccan olives and sweet, buttery shortbread. We struggled not to eat olive 'em.
The expert bakers at Lark created these wafers as an ode to the classic French treats known as scourtins, which are actually named after a now-rare part of Provençal olive oil production. Apparently, olive paste was pressed through a huge stack of circular scourtins made of coconut fiber, which acted as filters and left the resulting “first-press olive oil” below. Nowadays, the French use them as decorative and welcoming doormats. Mais oui!
tip of the tongue
Set out an easy spread of shortbreads and Fresh Goat Cheese to welcome houseguests, or circulate a plate for a post-dinner conversation starter.