An hour or two before you want to bake, take the butter out of the fridge. It needs to be really soft.
Preheat the oven to 350°F. Line a large cookie sheet with parchment paper.
In a medium mixing bowl, combine flour, rosemary, Parmesan, and a grinding of black pepper.
Add the olives and the softened butter cut into three or four chunks.
Knead the butter into the flour mixture with your hands until the ingredients are evenly distributed and a ball of dough has formed. Do not overwork the dough.
Put the dough in the fridge for 10 minutes.
Roll out the dough on a piece of parchment paper to a thickness of about ¼ inch.
Using a 2½-inch biscuit cutter (the top of a glass will do just fine), cut 16 rounds.
Bake on a sheet of parchment paper until fragrant and highly colored, 15 to 17 minutes. Cool on a wire rack.
Store in an airtight container; they keep nicely for 2 to 3 days.