Mezzetta Recipe for Olive Pie
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.
Servings 4 servings
Calories 356kcal
Ingredients
- 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