Recipe: Oliose from Balagne

These are typical biscuits from the Balagne area, made with olive oil.
They can of course, be accompanied by a dessert of your choice, or simply enjoyed with coffee/tea at your leisure.



– 700g flour
– 200ml water
– 250ml olive oil
– 1 packet of baking powder
– 1 cube (25g) fresh yeast or 2 packets of ordinary yeast
– 1 teaspoon salt
– caster sugar



In a salad bowl, mix the flour and salt – then, incorporate the baking powder and yeast, diluted in a little warm water. Mix and add the rest of the water and oil.
Knead by hand for at least 5m, until the dough is homogeneous and has a firm consistency – without being sticky.
Allow to rise at room temperature for around 2h, it should double in volume.
Flour a working surface, and spread the dough with a rolling pin in order to obtain 1/2cm – 1cm of thickness.
Chop strips of around 3cm in width and 10cm in length.
Sprinkle generously with sugar. Place in preheated oven at 200° for around 10m – then, lower the temperature to 170° for another 5m.
The Oliose should be barely golden !


Source: Défi cucina corsa

Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.