Drain the olives in a strainer.
Place the almond flour, butter, parmesan
cheese, salt and pepper in a blender.
Blend until combined well and become
Divide the batter as two equal parts.
Cut dough into 10 equal chunks (total 20).
From balls; insert the olive in each part of dough in your hand.
Do the same with 20 olives.
Place the balls on a baking sheet lined with parchment paper.
Refrigerate for one hour.
Preheat oven to 350F.
In a bowl, whisk the yolk with a fork.
Brush the egg yolk mixture over the ball surface.
Sprinkle with poppy seed and bake for about 15 - 20 minutes.