… While both kids love olives, Maddie is so crazy about them that she staged a near riot when spying the olive bar at Schnucks. Tuiles are most often sweet, frequently draped over a handle to form taco-shapes or curled into a cylinder and served with ice cream. This unusual recipe using olives is sophisticated enough to accompany grown-up glasses of wine, but also pleases my olive-loving grandkids. 

INGREDIENTS
• 12 or more large pitted black or green olives
• 6 T. softened butter 
• 2/3 c. all-purpose flour
• 3 egg whites
• 1 1/2 T. whole grain mustard
• Pinch of salt
• Preheat the oven to 325 F.

METHOD

• Cut olives into thirds crosswise, spread in single layer on baking sheet, bake until slightly dried out, 5-7 minutes.
• Mix butter, flour; add egg whites, mustard, salt, mix until well combined.
• Line baking sheets with parchment.
• Using 1 tablespoon butter, spread with an offset spatula into thin even circle, about 3 inches. Place olive slice in center.
• Bake, rotating pans halfway through, about 20 minutes. Let the cookies cool in the pan for a couple minutes, then cool completely on a rack.

(Source: http://illinoistimes.com)