Elioti - Olive Roulade

The queen of taste, the black olive owes a lot to the Greek fertile earth which gifts it a superb light buttery taste, features in many pastry recipes.

Ingredients

For more details on dough procedure, follow instructions in my recipe “Dough for pies” but instead of water add fresh orange juice.

Ingredients

For Phyllo

• ½ kilo self-raising flour
• 1 teaspoon baking powder
• ½ cup of olive oil
• 1 - 1 1/2 cups of fresh orange juice
• 1 tablespoon of wine vinegar

For the filling

• 2 1/2 - 3 cups Kalamata olives, (or throumpes), (about ½ kilo) washed, rinsed, stoned and chopped.
• 1/2 cup fresh coriander, finely chopped
• 1 small onion or 3 – 4 fresh spring onions finely chopped
• Dried or fresh mint (about 2 – 3 spoonfuls)
• 3 tablespoons olive oil
• 100 grams sesame seeds (optional)
• 1 egg white to glaze (optional) or olive oil
  

Directions

Follow instructions for making the dough, as in my recipe “Dough for pies” but the phyllo must be rolled out with a rolling pin.

To make the filling, mix the olives with mint, coriander, onion and olive oil. Roll out a big rectangular phyllo about 25cm x 35 and spread the olives on all the surface.   Make a roulade, brush with olive oil or egg white and cover with sesame seeds.   Place on a baking tin brushed with olive oil or on parchment paper.

Bake in a preheated oven (180^ο C) for 35-45 minutes or until golden brown.

If you liked this recipe, you may also like:

Eliopitakia.

Eliopsomo (Olive Bread)

Lagana

Olives and Carrot Bread Sticks and rolls

Whole Wheat Focaccia with Kalamata Olives

Tags: Cypriot, dough, lenten, made with phyllo, Nistisimo, phyllo, pies, Traditional