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Mezzetta Recipe for Olive Pie
Rini
An olives recipe like no other. This savory pie recipe is perfect the holiday season and year round. Made with 2 types of olives, caramelized onions and sweet peppers, it is the perfect comfort food pie.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
brunch
Cuisine
Italian
Servings
4
servings
Calories
356
kcal
Ingredients
1x
2x
3x
1
pie crust
1
Cup
Kalamata Olives
Mezzetta Sliced
1
Cup
Spanish Queen Olives
Mezzetta
1/2
cup
Roasted Bell Pepper Strips
Mezzetta Deli Sliced Roasted Bell Pepper Strips
1/2
yellow onion
Julienned
2
tsp
extra virgin olive oil
1
tsp
black pepper
1/2
tsp
honey
1
tsp
dried basil
1
tsp
dried oregano
2
tsp
sesame seeds
1/4
cup
feta cheese
1/4
tsp
pomegranate balsamic vinegar
(optional)
Instructions
Preheat oven to 400° and partially bake the pie crust for about 10 minutes
Wash the two olive types by running them under cold water for about 30 seconds
In a medium pan, add the olive oil and allow to heat for 30 seconds
Add the onions and saute them until caramelized
Add the Bell Pepper Strips and honey
Saute for about 3 minutes on medium-low heat
Add the Mezzetta olives and stir well
Add the dried spices and leave it on medium heat until all the liquid has burned off
Stir constantly
In a different pan, lightly dry roast the sesame seeds for about 45 seconds
Bringing the Olive Pie together
Add the olive and bell pepper mixture to the partially baked pie crust
Top with the sesame seeds and put the pie pan back into the oven
Allow the pie to bake for about 15 minutes
Remove from the oven and top with feta cheese
Top with balsamic vinaigrette
Serve immediately. For best results, add a splash of Pomegranate Balsamic Vinegar before serving
Nutrition
Serving:
3
g
Calories:
356
kcal
Carbohydrates:
27
g
Protein:
5
g
Fat:
26
g
Saturated Fat:
6
g
Cholesterol:
8
mg
Sodium:
1569
mg
Potassium:
115
mg
Fiber:
4
g
Sugar:
2
g
Vitamin A:
395
IU
Vitamin C:
9.2
mg
Calcium:
117
mg
Iron:
2.1
mg
Keyword
what to make with olives?
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