Greek Olive Pie

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Yields 6

This savory pie combines the meatiness of Kalamata olives, the brightness of citrus zest, and the cooling flavor of mint for a result that's rich and exotic.



    • 2 cups almond flour
    • 1/3 cup olive oil
    • Zest of 1/2 orange
    • 1 egg


    • 2 tbsp olive oil
    • 1/2 onion
    • 1 cup Kalamata olives, pitted and halved
    • Zest of 1/2 lemon
    • 1 tsp sesame seeds
    • 1 tbsp fresh mint leaves, shredded


    1. Preheat the oven to 350F. Grease an 8" tart pan and set aside.
    2. Combine the ingredients for the crust in a medium mixing bowl.
    3. Press into the tart pan, and bake in the preheated oven for 15-18 minutes. The surface of the crust should be foamy and oily when you remove it from the oven but will dry as it cools.
    4. To make the filling, heat the 2 tablespoons of olive oil in a medium skillet. Thinly slice the ½ onion and sautee until very soft.
    5. Let the onion cool, then add the olives and mix in the pan. Transfer the olive mixture to the cooled crust.
    6. Grate the zest of ½ lemon over the pie, then sprinkle with the sesame seeds and mint.
    7. Serve cold or at room temperature.


    Recipe Notes

    This pie is best served the same day that it is made.
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