Place the flour, Parmesan and pepper into a mixing bowl

Add the butter and rub in with your fingertips until the mixture resembles bread crumbs

Add the olives and mix with your hands until a dough forms

Place onto a piece of cling film, shape into a disc and seal

Rest in the fridge for 2 hours

Remove the dough from the fridge and place onto a sheet of baking paper

Leave to warm slightly before placing another sheet of baking paper on top

Roll out to 4mm thick then return to the fridge for 5 minutes

Cut discs using a 5cm straight edged cutter and place the biscuits onto a lined baking tray

Combine the off cuts and continue rolling and cutting until all the dough has been used up

Sprinkle salt onto the top of each biscuit and press a few rosemary leaves into each one

Cover with baking paper and put into the fridge to rest

Preheat the oven to 190° Celsius

Bake the biscuits for 15 minutes and remove from the oven

Leave to cool on the baking tray for 5 minutes then place onto a wire rack to cool completely before serving

Store in an airtight container