Thanks to Pomora for sponsoring this post for whole wheat olive oil crackers. All opinions, and the sharing of a love for good olive oil, remain my own.
I always remember as a child, my mum used to say that she’d spend so much more if I joined her when she went to the supermarket than if she went alone. I could never understand as we always ate everything we bought. However now I have kids myself I completely get it.
As an example, my son spotted some olive oil crackers when we were in the supermarket not too long ago and begged to get them. Rather than argue over something so small, I figured why not, they would make a handy snack. And indeed he enjoyed them many a day as part of his snack at preschool, but they weren’t exactly cheap for what they were.
I knew I must be able to make some myself pretty easily if I just tried. I decided to give them a try over the summer, so I’d be practiced before we went back to school. Having received some fabulous Pomora olive oil recently, I was armed ready to make them. Now my son, like many kids, often just somehow thinks things out of a packet are better than homemade but not with these. The verdict was these are even better, and I’d have to agree.
A passion for olive oil
Olive oil is something I am pretty picky about as there is really such a difference in flavor between an average and a good one. Having discovered Pomora, I kind of wish I had sooner. Plus, the more I know about the company, the more I like it and want to support it. They work directly with small growers, on a fair trade basis, so you know exactly where the oil comes from. The farmers use sustainable growing practices and you actually help this all happen by adopting a tree.
While all this is important to me at least, the proof is in the pudding, as it were. Their oils have such a great flavor – I particularly love the ‘new oil’ (olio nuovo) which has such a punchy olivey-ness which you rarely find in oils in the supermarket.
How they’re made
These olive oil crackers take no time to make as you simply mix the flour, salt, oil and water in a food processor then roll it out thinly. You can cut the dough into whatever shape you prefer or even make long, thin crackers. Brush with a little more oil, sprinkle a little salt then bake. These olive oil crackers are so incredibly simple that having a good olive oil really makes a difference as you can taste it. I used Pomora’s rosemary infused oil here which was so good, but I’m going to try them again with one of their other oils. I’ve topped them with a little rosemary and coarse salt, but if you used a plain oil you could try other herbs or even a little spice.
See how easy these whole wheat crackers are to make in this short video:
I can see these olive oil crackers being a regular in snack boxes in the coming months (they already have been in summer camp). If my younger one and I don’t nibble on them all at home, that is. They’d also be great to serve with dips or cheese for a party, too. With a fantastic flavor from the olive oil, they have a nice crunch and are relatively healthy between the oil and whole wheat flour. So make your excuse to give them a go.
Whole wheat olive oil crackers
- 1 cup whole wheat pastry flour 110g
- 1/4 tsp salt
- 2 1/2 tbsp olive oil divided - I used Pomora's rosemary-infused oil but can also use Extra Virgin
- 3 tbsp water or a little more as needed
- 1/2 tsp rosemary approx, finely chopped, or other herb as you prefer (eg za'atar mix)
- 1/2 tsp coarse salt or Malden salt, approx
- Put the flour and salt in a food processor and pulse a couple times to mix. With the processor running, add 2tbsp of oil and the water until the mixture comes together.
- Tip the mixture out onto a lightly floured surface and knead a minute or two. It should be soft but not sticky. Leave to rest, covered, for around 10min.
- Preheat oven to 400F/200C and line a large baking sheet with parchment paper.
- Divide the mixture in half and roll out each piece very thinly. Cut the dough into small squares or rectangles and transfer to the baking sheet. They'll be thin and soft but should be easy enough to pick up. Repeat with the other half of the dough. Alternatively, cut the dough into smaller pieces and roll each into thin strips.
- Brush the crackers with the remaining oil and sprinkle over the salt and rosemary (or other herb, as you prefer).
- Bake for approx 8 minutes until lightly brown and crisp.
See the other Back to School ideas being shared today:
- Banh Mi by Culinary Adventures with Camilla
- Cinnamon Pecan Bars by Family Around the Table
- Gingered Shrimp and Veggie Bowl by A Day In The Life on The Farm
- Ham and Cheese Rolls by Cooking With Carlee
- Whole Wheat Olive Oil Crackers by Caroline’s Cooking (you’re here!)
You can find out more about Pomora and sign up for your own shipments of oil (or give it as a gift!) here.
Disclosure: this post contains affiliate links. Thank you for supporting the brands that help keep Caroline’s Cooking sharing recipes for all to enjoy.
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