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Oliviers & Co.
Oliviers & Co Mini Focaccia Savory Biscuits with Olive Oil
Light, golden, and irresistibly crisp
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Produced in Liguria and made with olive oil, these golden, crunchy mini-focaccia are the result of a unique handcrafted savoir-faire.
Oliviers & Co.
Oliviers & Co Mini Focaccia Savory Biscuits with Olive Oil
Light, golden, and irresistibly crisp
Produced in Liguria and made with olive oil, these golden, crunchy mini-focaccia are the result of a unique handcrafted savoir-faire.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes Of The Curator
These petite focaccia-inspired biscuits are all about restraint and refinement. The first bite is airy and crisp, giving way to a clean, savory flavor that showcases the fruitiness of quality olive oil. There’s a whisper of wheat sweetness, rounded by a subtle, lingering richness from the oil; nothing heavy, nothing greasy—just a polished, light snap that invites another bite. The double-baked texture is key: thin, even, and quietly buttery on the palate, yet structured enough to stand up to soft cheeses, silky spreads, and briny toppings. Think of them as the distilled essence of a warm Ligurian bakery: sunlight on stone, dough handled with care, and olive oil doing what it does best—elevating simple ingredients into something memorable. Elegant on a board, satisfying straight from the box, these are the kind of biscuits that disappear the moment the first bottle is opened.
Pairings And Suggestions
Aperitivo essentials: Serve with chilled prosecco, dry rosé, or a mineral white; the biscuits’ light salinity flatters bright, crisp wines.
Cheese companions: Perfect with Burrata, Stracciatella, Robiola, Brie, or tangy fresh goat cheese. Add honey or fig jam for contrast.
Mediterranean toppers: Spoon on olive tapenade, artichoke cream, pesto, or whipped ricotta with lemon zest.
From the sea: Pair with tuna conserva, anchovies in olive oil, or smoked trout pâté—salt, oil, and crunch in perfect balance.
Everyday upgrades: Float alongside tomato soup, crumble over salads for texture, or enjoy simply with good EVOO and a pinch of sea salt. For a quick canapé, spread whipped ricotta on each biscuit, drizzle with Laudemio or your favorite EVOO, finish with lemon zest and cracked pepper.
The Ligurian Art Of Lightness
Liguria—home of focaccia, basil-scented pesto, and cliffside terraces of olive trees—has a way of translating abundance into lightness. These mini focaccia biscuits honor that tradition: humble ingredients, handled with precision, to create flavor that feels sunlit and effortless. Where classic focaccia is pillowy, this rendition is distilled—kneaded thinner, baked with care, and enriched with extra virgin olive oil to capture the same warm, savory soul in a crisp bite. It’s the Italian gift of “fare bella figura” at the table: hospitality expressed through simplicity, quality shining without ornament. In every biscuit, you taste a coastline—olive groves, sea breeze, and the gentle discipline of craft.
Storage Instructions
Store in a cool, dry place away from direct sunlight. Reseal or transfer to an airtight container after opening to preserve crispness. Best enjoyed soon after opening.
These petite focaccia-inspired biscuits are all about restraint and refinement. The first bite is airy and crisp, giving way to a clean, savory flavor that showcases the fruitiness of quality olive oil. There’s a whisper of wheat sweetness, rounded by a subtle, lingering richness from the oil; nothing heavy, nothing greasy—just a polished, light snap that invites another bite. The double-baked texture is key: thin, even, and quietly buttery on the palate, yet structured enough to stand up to soft cheeses, silky spreads, and briny toppings. Think of them as the distilled essence of a warm Ligurian bakery: sunlight on stone, dough handled with care, and olive oil doing what it does best—elevating simple ingredients into something memorable. Elegant on a board, satisfying straight from the box, these are the kind of biscuits that disappear the moment the first bottle is opened.
Aperitivo essentials: Serve with chilled prosecco, dry rosé, or a mineral white; the biscuits’ light salinity flatters bright, crisp wines.
Cheese companions: Perfect with Burrata, Stracciatella, Robiola, Brie, or tangy fresh goat cheese. Add honey or fig jam for contrast.
Mediterranean toppers: Spoon on olive tapenade, artichoke cream, pesto, or whipped ricotta with lemon zest.
From the sea: Pair with tuna conserva, anchovies in olive oil, or smoked trout pâté—salt, oil, and crunch in perfect balance.
Everyday upgrades: Float alongside tomato soup, crumble over salads for texture, or enjoy simply with good EVOO and a pinch of sea salt. For a quick canapé, spread whipped ricotta on each biscuit, drizzle with Laudemio or your favorite EVOO, finish with lemon zest and cracked pepper.
Liguria—home of focaccia, basil-scented pesto, and cliffside terraces of olive trees—has a way of translating abundance into lightness. These mini focaccia biscuits honor that tradition: humble ingredients, handled with precision, to create flavor that feels sunlit and effortless. Where classic focaccia is pillowy, this rendition is distilled—kneaded thinner, baked with care, and enriched with extra virgin olive oil to capture the same warm, savory soul in a crisp bite. It’s the Italian gift of “fare bella figura” at the table: hospitality expressed through simplicity, quality shining without ornament. In every biscuit, you taste a coastline—olive groves, sea breeze, and the gentle discipline of craft.
Store in a cool, dry place away from direct sunlight. Reseal or transfer to an airtight container after opening to preserve crispness. Best enjoyed soon after opening.
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