Olive Oil, Chocolate and Pistachio Cookies

These delicious craggy and crumbly cookies are a perfect picnic dessert. They have a wonderful sweet and salty flavour combination and chopped pistachio nuts give them a lovely texture. Once again, olive oil is used in place of butter meaning that they’re ready in no time at all.
Serves: Makes 16
Preparation time: 15 minutes
Cooking time: 20 minutes


  • 150g 70% dark chocolate, chopped into chunks
  • 125 ml Filippio Berio Classico Olive Oil
  • 75g soft light brown sugar
  • 50g golden caster sugar
  • 1 egg, beaten
  • 200g plain flour
  • 1 tsp bicarbonate of soda
  • 50g shelled pistachios, roughly chopped
  • ½ tsp sea salt flakes


  1. Preheat the oven to 180C, Gas Mark 4. Line 2 baking sheets with baking paper.
  2. Place 100g of the chocolate in a bowl and melt over a pan of simmering water or for short periods in the microwave.
  3. Beat the Filippo Berio Classico Olive Oil, sugars and egg, in a large bowl until smooth, then stir in the melted chocolate. Stir in the remaining chocolate chunks and pistachios, then the flour and bicarbonate of soda. Roll into 16 equal-sized balls.
  1. Space well apart on 2 non-stick baking sheets and press down to flatten a little. Bake for 18-20 minutes until firm and cracked on the surface. Sprinkle with a little sea salt as soon as they come out of the oven.
  2. Cool slightly, then transfer to a wire rack to cool completely