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Article: Olive Oil Cookies

Olive Oil Cookies

Olive Oil Cookies


  • 1/4 cup, il Fustino Rosemary Olive Oil
  • 1/4 cup, il Fustino Extra Virgin Olive Oil
  • 1/2 cup, orange juice
  • zest of 1 orange
  • 3/4 cup, sugar
  • 4 cups, all-purpose flour
  • 2 tbsp, baking powder
  • 1/3 tsp, baking soda
  • 1 tsp, salt
  • 1 tsp, ground cinnamon
  • 1/4 tsp, ground clove
  • a dash of vanilla extract
  • 1/2 cup, sesame seeds


Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the orange juice and baking soda. Whisk lightly until the baking soda dissolves and the mixture starts to foam.

In the same bowl, add the olive oil, vanilla extract and sugar. Whisk until the sugar dissolves, set aside.

In another bowl, combine the dry ingredients: flour, baking powder, salt, cinnamon and clove. Add in the orange zest and mix with a spoon to combine.

Add all the dry ingredients to the orange juice mixture. Mix with a spoon until everything is combined and the flour is incorporated. You'll need to use your hands to knead the dough until it just comes together. Try not to over knead the dough. 

Divide the dough into 24 - 30 balls, and shape the cookies into braids or rings.

Dredge the cookies into the sesame seeds until covered on all sides.

Evenly distribute the cookies onto two parchment lined baking sheets. Bake trays one at a time for 20-25 minutes until golden brown all over. Remove from the oven and let them cool. Enjoy!