Olive Focaccine

Focaccine alle Olive by Bontà Lucane, savory crackers

Focaccine alle Olive by Bontà Lucane are Italian savory biscuits with black olives, baked until crisp. They are just as perfect served with ham and salami as they are on their own, when everyone is digging in and keeping count becomes impossible.

Focaccine alle Olive are flat, rectangular crackers with small pieces of black olives in the wheat dough, baked in the Basilicata region. They come in a 200-gram bag from Bontà Lucane, featuring a clear window that lets you see the dark pieces even before opening.

A dry cracker with Mediterranean seasoning

The olive crackers from Bontà Lucane are crisp, well-salted, and studded throughout with little dark pieces of olive.

The flavor profile is Mediterranean, with notes of dried olive and olive oil, along with the foundational savory tone inherent to salted biscuits.

Fine perforations run across the surface, and you need no more cutlery than two fingers. A snack for in-between meals that pairs just as well with a light appetite as it does with a big thirst.

The evening begins with the first reach

After work, Bontà Lucane’s Focaccine alle Olive are brought to the table, and whatever goes with them is fetched from the fridge in one go.

Take a handful from the bag, add some cold cuts on the side, pour a cold beer, and your meal is ready. In Italy, these are served with an aperitivo; here, they’re how you start the evening.

Outside it’s getting dark, inside no one is hungry enough to cook anymore but far from full enough to call it a night. The stove stays cold, the radio plays in the background, and there sits the salty snack, ready without anyone having to say a word.

As the rest of the day slowly falls away, you reach for more without even looking. If you want to make more of it, add some bruschetta cream to each piece, and once the bag is empty, you can find its neighbors in our savory snacks collection.

The olives are dried before being added to the dough

Finely chopped black olives are mixed into the wheat dough, which is then rolled thin and slid into the oven.

The recipe contains three percent olive—not pickled fruit from a jar, but dried. Two oils are also involved: sunflower oil and extra virgin olive oil. Everything that goes into the bag is cut irregularly; no two pieces are the same.

Bontà Lucane is located on Via Primo Maggio in Matera, which is where these Focaccine con Olive Nere come from before arriving on our shelves.

This savory biscuit likes company

A glass of wine sits nearby, and when guests arrive, the first of the olive crackers are gone before anyone has even been poured a drink.

In specialty shops, they are usually found in the wine section under crackers, and they are made for the table where talk lasts longer than the eating and no one checks the clock.

Everything we have selected from this producer can be found at Bontà Lucane. It’s all you need for an evening when no one wants to cook.