If we love traditional flavours and are looking for something easy, hearty and a little different, this olive pie is a wonderful choice! It is light, fragrant and effortlessly baked in a single pan. The beer helps make the dough wonderfully light, while the orange juice and fresh herbs add a lovely, distinctive flavour. It is perfect for breakfast, as a snack, or simply to serve at the table and enjoy with family and friends. And the best part? It is suitable for fasting and so delicious that we will definitely want to make it again!
Fluffy Olive Pie with Beer (Vegan / Fasting-Friendly)
If we love traditional flavours and are looking for something easy, hearty and a little different, this olive pie is a wonderful choice! It is light, fragrant and effortlessly baked in a single pan. The beer helps make the dough wonderfully light, while the orange juice and fresh herbs add a lovely, distinctive flavour.
Ingredients
- 260 grams black cypriot olives
- 1 spring onion
- 1 onion sautéed in 2 Tbsp olive oil
- 1½ cups fresh coriander 75 grams
- ¼ cup fresh mint or 2 Tbsp dried mint
- 320 grams village-style flour
- 320 grams self-raising flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ Tbsp granulated sugar
- 125 ml olive oil
- 125 ml fresh orange juice
- 330 ml brown beer
- Sesame seeds for sprinkling
Instructions
- Preheat the oven to 175°C (350°F), using the fan setting. Line a 26 cm baking pan with parchment paper.
- Remove the pits from the olives and cut them into smaller pieces or slices. Place them in a bowl. Add the spring onion, sautéed onion, coriander and mint. Mix well.
- Add the village-style flour and self-raising flour, baking powder, baking soda, salt and sugar. Mix again.
- Make a well in the centre of the mixture and add the olive oil, orange juice and beer. Mix well until you have a moist dough.
- Transfer the mixture to the baking pan. Spread some orange juice over the surface and sprinkle with sesame seeds.
- Bake for 60–70 minutes, or until golden brown and cooked through.
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