Far be it for me to see a recipe that sounds interesting and just follow it. OH, NO! It has to turn into something completely different. This week I came across a recipe for Gruyere and pepper cookies. Not being super focused on sweets I liked this idea – a little crunchy something that you could serve with wine or cocktails and some olives. (By the way, I am down to less than a quart from the great olive adventure of 2011. They are seasoned with bay leaves, orange peel and fennel seeds and they are still just as good as can be!)

So I took my orange olive oil biscotti recipe and adapted it and came up with some delicious cheese and chive biscotti. Now, where’s the corkscrew?