Toast the manioc meal in a large skillet over low heat, stirring constantly, until it turns a pale beige.

Remove the skillet from the heat.

Melt the butter in a medium-size saucepan over medium heat.

Slowly add the toasted manioc meal to the melted butter, stirring constantly to prevent burning, and cook until all the butter is absorbed and there are no clumps.

Remove the saucepan from the heat.

Peel the hard-cooked eggs, cut them in half lengthwise, and remove the yolks.

Chop the egg whites and set aside.

Finely chop the egg yolks and add them to the farofa.

Season the farofa with salt to taste.

Transfer the farofa to a serving bowl.

Decorate the farofa with the chopped egg whites and black olives.

Serve with feijoada, fowl, fish, or barbecued meat.