For the Madeleine mixture

  • 100 grams of plain flour and 3 tablespoons baking powder;
  • 2 eggs;
  • 2 tablespoons extra virgin olive oil;
  • 20 grams of melted butter;
  • 2 tablespoons grated Parmesan cheese;
  • 4 tablespoons milk.

For the olive cream 

  • 100 grams of black olives;
  • 2 tablespoons of extra virgin olive oil.


Mix the eggs in with the flour and then gradually add the melted butter, the Parmesan, the baking powder and the milk, plus a pinch of salt and pepper. Pit and purée the black olives, drizzling in the extra virgin olive oil until you obtain a dense cream. Add a few spoonfuls to the Madeleine mixture and then leave it covered with a damp tea towel in the fridge for half an hour. Preheat the oven to 200°C, pour the mixture into a traditional scallop-shaped Madeleine mould and bake for 10/15 minutes until golden brown. If you find the flavour of black olives rather overpowering in this recipe, try the milder flavour of a delicate variety of green olives, such as the Sicilian Nocellara del Belice variety, instead. Just chop them fairly finely and add the mixture instead of the black olive cream.

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