1 jar of black or green tapenade
6 cl of Greek Reserved Harvest olive oil
250 g of flour
5 g of fleur de sel
8 cl of dry white wine
1 good tbsp. of fennel seed
• Mix the salt with the white wine. • Set aside while the salt dissolves. • Knead the flour, oil, “salted” wine and fennel seeds. • Set aside for 20 min. at room temperature.• Preheat the oven to 200°C. • Roll sausages of about 30 g of dough, 5 mm thick. • Shape them into rings by folding them around your index finger and tying the two ends twice (like a shoelace). • Place the biscuits on a baking tray covered with baking paper and bake for 30 min. until golden-brown. • Serve with the tapenade of your choice.