Recipe by Christopher Genethliou & Eirini Arpapi Zalisti
INGREDIENTS
• 1 kilo village flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup olive oil
• 2 tablespoons baking powder
• teaspoon baking soda
1
• 1 sachet (11g) dry yeast
• 2 dry onions, finely chopped
• 1 bunch coriander, finely chopped
• 1 bunch spring onions, finely chopped
• 1 heaping tablespoon dried mint
• 1 ½ cups pitted olives
• ½ cup orange juice
• Lukewarm water, as much as needed to bind
For the topping
• 1/4 cup olive oil
METHOD
1. Rub the flour with the oil, sugar, and salt. Put the baking soda in the orange juice to foam up and add it to the flour with about 300ml of water.
2. Add all the remaining ingredients and knead. Add more water if necessary. The consistency of the mixture should be similar to that for cakes.
3. Place the mixture in the baking pan and brush the surface with the olive oil to make it 'shine'. Let the olive pie rise for about 1-2 hours. Bake at 180°C on fan mode for about an hour.
