Using a countertop mixer fitted with the dough hook, add the flour, yeast, milk, softened butter, olive oil, salt, malt syrup (or honey) and minced Kalamata olives. Mix on low speed for 3 minutes, or until dough begins to come together. Increase speed to medium, and mix for 3 more minutes.

Cover dough and let rest for 45 minutes.

Divide dough into smaller pieces. Roll dough through the pasta rollers until it is approximately ¼” thick and about 10-12" long. If it's too long, just cut off the end of the dough and use it with the next piece. (See note below.)

Run rolled dough through the fettuccine cutter on the pasta machine.

Place strips of dough on a parchment-lined sheet pan. (Tip: Make sure strips do not touch. The grissini will not expand much in the oven, so you can place the strips very close together.)

Spray or brush strips with olive oil and sprinkle with sea salt. Cover lightly and place in a warm location (85°F) for 30 minutes.

Bake at 400°F for 9-12 minutes, or until light golden brown. (Tip: The grissini are thin, so they can burn quickly. Watch them closely!)

Allow grissini to cool and then store in an air-tight container for 2-3 days.