Castelvetrano Olive and Orange Shortbread recipe | PCC Community Markets

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 2 tablespoons orange juice
• 1/3 cup drained, pitted and finely chopped Castelvetrano olives
• 1 orange, zested
• Flaky sea salt, for sprinkling (optional)