I’m 1/4 Greek, you know. My great-grandfather immigrated to the United States in 1909 and my great-grandmother arrived in 1923, both passing through Ellis Island. I credit my Greek heritage with my love of bold flavors, especially in olives of all kinds. So I created this pie as a cold appetizer in which Greek Kalamata olives are the stars of the show.
I added citrus to the crust and as a garnish for an unexpected pop of bright flavor. The citrus plays tricks on your mind: you’d swear when eating this that there’s sweetener in the crust, but nope! Just half an orange’s worth of zest folded into the crust and half a lemon’s worth as a garnish. Add mint and sesame and you’ve got an unusual yet tasty offering for a mezze spread.
Greek Olive Pie
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.
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