There are a lot of different ways to make olive pies,( eliopittes in Greek). In a previous posting, you can find the Rustic Olive Pie, which is a very well known way of baking an olive pie, this time I am posting another one of my favorite olive pies, baked in a traditional way, with whole black olives in it which gives it such an excellent taste. In the old days, Cypriot housewives used to bake this particular pie in a traditional oven, lighting pieces of wood and branches for fire.
For now, a conventional gas or electric oven will do. Enjoy!
- 1 kg of bread flour
- 12 g of yeast
- 1 medium onion, chopped
- half a cup of black olives with pips
- fresh mint
- 125 ml of olive oil
- 375 ml of lukewarm water
Put flour in a large bowl, add yeast and water and knead very well for about 15 minutes until you have a very elastic, not too thick dough. Let it stand for about one hour. Add olive oil, knead well, then add mint, chopped onion and olives. Knead again very well, cut the dough in the size of a tennis ball and knead it in an oval shape until you use all of it (see picture). Cook for 10 minutes in 195 degrees Celsius, and then for another 15 minutes in 185 degrees Celsius, until you get a golden , brownish color.