Put 1 or 2 paper towels on a plate. Spread the Hojiblanca olives on the toweling and microwave for 3 minutes. Remove and repeat the procedure until the olives have lost all their liquid and can be broken by hand. Crush them using a mortar or pestle.

Preheat the oven to 350°F with heat at bottom and top.

Meanwhile, melt the butter with the chocolate in a bain-marie, stirring often to prevent it from sticking to the bottom. Set aside.

In a bowl, whisk the eggs with the extra yolks and vanilla. The mixture must be very frothy. Add the sugar. Do this in two batches: after whisking the first half well, add the second half and continue to whisk. Add the melted chocolate, flour, cocoa powder and pinch of salt. Mix thoroughly.

Add the pine nuts and dehydrated Hojiblanca olives to the dough.

Grease a large pan with butter or oil and pour in the mixture. Ensure it is evenly spread in the pan and bake for about 30 minutes at 350°F. To keep the brownies moist, do not exceed the baking time.

Remove from the oven and let cool on a rack before serving.