Aceitunas con costra de Parmesano (Parmesan crusted olives)

30 pitted green olives
75 grams of flour
50 grams grated Parmesan (or similar cheese)
40 grams of butter
1 tablespoon cold water

Pour the flour into a bowl, cheese, cold water, cheese and butter. Mix until you obtain a smooth ball and uniform. If we see that the dough needed, add some more cold water.  Wrap the dough on a piece of plastic wrap and store it in the fridge for about 30 minutes.

We remove fluid from the olives and put them on paper towels to dry completely. 
Preheat oven to 170 º C.

We start a pinch of the dough (a little bigger than an olive) We shape in a small ball, flatten into the palms with your fingers lightly floured. In the center put an olive, wrap it with parmesan cheese dough. Then rounded to form a ball and put on paper on a baking tray. Repeat with all the olives.

When we have all the olives on the baking tray, we take them to oven and cook until lightly toasted and crispy 12 to 20 minutes. We keep in the fridge for about 2 hours before serving.