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1
Preheat the oven to 350F.
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2
Line two baking sheets with parchment paper.
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3
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow.
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4
Mix in the sugar until blended, then drizzle in the olive oil and mix until combined.
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5
Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
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6
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle.
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7
Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out).
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8
Refrigerate the dough for at least 30 minutes, and up to 24 hours.
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9
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets.
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10
Gather the trimmings into a ball and roll it into a 1-inch diameter log.
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11
Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
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12
Bake until the scourtins are golden, about 15 minutes.
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13
Remove from the oven and cool on wire racks.
