Olive Pie the traditional Cypriot way. You have to try this!! Your taste buds will thank you!
This recipe was handed down to me by my mum. She loves making this olive pie recipe because she usually fasts. She always has this in the fridge, and when she gets hungry or peckish, she takes a piece, reheats it, and enjoys it with a cup of Cypriot/Greek/Turkish coffee. You decide the origin, haha
The Origins
I am not sure where this recipe originates or how old it is, but I am 38 years old, and I remember enjoying it since I was young. So, that makes it from the olden days, like my six-year-old usually says, right?
The ingredients are vegan. You will need some flour, olive oil, orange juice, olives (ideally salted, dehydrated, but if you can’t find those, then simple Kalamata olives will do), onion, coriander, and spearmint. Just makes sure the olives aren’t preserved in vinegar, simple salt.
My mum usually makes this pie in larger quantities and keeps it in the freezer. Not only for when she is fasting but because she also serves this with visitors. When she knows someone will visit her for a coffee, she just takes it out of the freezer, pops it in the oven wrapped in foil, and after twenty minutes or so, the olive pie is ready. As if she just baked it. If you have an airfryer you can also re-heat this olive pie there as well.
I can’t wait to hear your feedback. Do you know of any other versions? Oh, you can try the individual olive pies too and these I have found are more child friendly. If your kids like olives that is. I have two daughter and one can live from them and the other hates them!
Please remember to send me your questions if you have any and of course your beautiful creations!
Love, Dina x
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Ingredients
Instructions
Add the flour to a big bowl and then the olive oil. Rub the flour and the olive oil together until it resembles fine breadcrumbs.
Add the baking powder and orange juice and mix all the ingredients to create a dough. Knead slightly (don't overwork the dough until everything is nicely mixed) and let the dough rest.
Add the olives (make sure they are pitted), fresh coriander, fresh onions, and spearmint in a food processor. Blend everything to a smooth paste.
This quantity can make two big rolls or four small ones. Divide the dough into the quantity you desire.
Take the first piece and, using a rolling pin, spread the dough into a rectangle. Try to spread it as thinly as possible.
Take some of the olive paste and spread it on the rolled-out dough. Use just enough, so you have more for the other olive pies.
Tightly roll the dough, starting from the wider side. The same way you make cinnamon rolls or tahinopitta.
Sprinkle with sesame seeds.
Line a baking tray with parchment paper and bake the olive pie roll for 40 minutes or until nicely golden.
