In a bowl, mix the butter cut into pieces with the flour, almond powder and parmesan.
Slice the olives very finely. Add them to the preparation, pour the olive oil. Mix well to obtain a homogeneous paste. Roll the dough into a sausage, wrap it tightly in a sheet of cling film. Reserve the dough for 1 hour in the refrigerator.
Preheat the oven to 180°C. Slice the sausage of dough into slices to obtain biscuits, arrange them on a plate lined with baking paper, bake for 10 to 15 minutes, until the biscuits are golden brown. Let the cookies cool.
In the mixer bowl, mix the mascarpone and the cream then beat everything until you obtain a cream with the consistency of whipped cream.
Add the parmesan cream and continue beating until it is well incorporated and the consistency of the cream is firm.
For the garnish: pipe Parmesan cream on each shortbread using a fluted nozzle, then decorate with a whole or crushed truffle almond.