1/2 C white sugar

1 T minced fresh sage leaves

3/4 lb (3 sticks) room temperature butter

1/2 C The Tasteful Olive's Wild Mushroom & Sage olive oil

2 C whole wheat flour

2 C unbleached white flour

Sea salt


Preheat oven to 375 degrees F.

In food processor, pulse the sugar and sage leaves until sage is finely minced and evenly distributed in the sugar. Add the flour and pulse to blend. In a mixer with blade beater attached, cream butter, olive oil and sugar/sage mixture. Spread dough evenly in ungreased jelly roll pan (10x15x1) using an off-set spatula, then gently press down fo firm the dough and smooth its surface. Mark around the edges and lightly in the center, with the tines of a fork. Sprinkle lightly with sea salt. Bake until pale golden, 20-30 min., rotating the pan 180 degrees halfway through the cooking time. Do not over-brown the shortbread; it should remain pale in color.

Remove from oven and use a sharp knife to score the warm shortbread into diamonds or squares. Set aside to cool before removing from the pan.

     recipe by Chef Kay Tucker