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.
Course brunch
Cuisine Italian
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 4servings
Calories 356kcal
Author Healing Tomato
Ingredients
1pie crust
1CupKalamata OlivesMezzetta Sliced
1CupSpanish Queen OlivesMezzetta
1/2cupRoasted Bell Pepper StripsMezzetta Deli Sliced Roasted Bell Pepper Strips
1/2yellow onionJulienned
2tspextra virgin olive oil
1tspblack pepper
1/2tsphoney
1tspdried basil
1tspdried oregano
2tspsesame seeds
1/4cupfeta cheese
1/4tsppomegranate 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