Greek Olive Pie

Greek Olive Pie -

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 -

Greek Olive Pie
Serves 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.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
  1. 2 cups almond flour
  2. 1/3 cup olive oil
  3. Zest of 1/2 orange
  4. 1 egg
  1. 2 tbsp olive oil
  2. 1/2 onion
  3. 1 cup Kalamata olives, pitted and halved
  4. Zest of 1/2 lemon
  5. 1 tsp sesame seeds
  6. 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 1/2 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 1/2 lemon over the pie, then sprinkle with the sesame seeds and mint.
  7. Serve cold or at room temperature.
  1. This pie is best served the same day that it is made.
Adapted from Little Expat Kitchen's Greek Pies
Grok Grub
 PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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    • Rachel says

      Thank you! I had a great time today, not least of which was the birthday cake I made: Paleo German Chocolate Cake, check back here soon for the recipe!

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