Olio Nuovo & Lemon Cookies Recipe

Makes about 60 cookies These Lemon Cookies with Olio Nuovo were developed by Gerald Gass to showcase our wonderfully fresh new oil, Olio Nuovo, which is available for only a short time immediately after harvest each fall. Don’t worry - if olio nuovo season has passed, these cookies are excellent made with any full-flavored, early-harvest oil.


2 cups unbleached all-purpose flour 1 cup sugar ½ teaspoon baking soda ¾ cup olio nuovo 1/8 teaspoon pure lemon oil 4 teaspoons grated lemon zest 1 teaspoon fresh lemon juice


  1. Preheat the oven to 350°F. Line two large baking sheets with baking parchment or silicone baking sheets.
  2. Sift together flour, sugar and baking soda into a medium-sized bowl. In a small bowl, stir together olive oil, lemon oil, lemon zest and lemon juice. Add the wet ingredients to the dry ingredients, then stir the mixture until it comes together in a uniform mass. Using your hands, roll the dough into balls ¾ to 1 inch in diameter; place them on the prepared baking sheets, about 2 inches apart.
  3. Bake the cookies one sheet at a time until cooked through and very lightly browned, about 15 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to three days.
Recipe from The Olive Harvest Cookbook by Gerald Gass (Chronicle Books, ©2004).