This is one of our latest discoveries that was an absolute pleasure to make, taste and share with our friends!

The main ingredient of this recipe… olives! An ingredient that is in the core of our shop, hence this is the first recipe we are sharing with you as part of the 2 month series we launched today on the London Greek Radio; LGR 103.3 FM.


Preparation / waiting time: 1hr

Cooking time: 40mins

Serves: 10 rolls

Suitable for vegetarians and vegans



500g plain flour

100ml organic extra virgin olive oil

1tsp baking powder

200ml freshly squeezed orange juice

1tsp organic white grape vinegar


100g Throuba olives from Thassos

400g dark olives from Amfissa

3 white onions

A handful of mint

50ml organic extra virgin olive oil

A handful of sesame seeds


How to make the dough:

In a bowl mix the flour with the baking powder. Then add the olive oil, freshly squeezed orange juice and vinegar and start kneading. When all the ingredients are mixed well and have formed a uniform dough sprinkle some flour on a flat surface and place the dough on it and continue kneading till the dough is smooth. Put the dough back in the bowl, cover it with cling film and place it in the fridge for about 30mins.

How to make the filling:

In a pot pour a bit of olive oil and lightly fry the finely chopped onion, for about 5-6mins over low heat until it has softened. Put the pot aside and add the deseeded and finely chopped olives and mint, stirring well.

How to make the Olive Roll Pies:

Take the dough out of the fridge and split it in 10 pieces. Sprinkle a bit of flour on a flat surface and roll out the pastry in rectangular pieces of approx. 20x30cm. In the meantime, preheat the oven at about 180° C. Then spread the filling on the surface of the pastry (not on the edges) and start rolling the rolls! Grease your baking tray with a bit of olive oil, place the rolls on top, sprinkled with sesame seeds. Bake for about 40mins (depending on your oven) or until the olive roll pies are golden.


*** Source: 

*** Big thank you goes to Myrto from Foodsnaps for lending us the beautiful photo