Olive Cake
Description
Olive Cake is a savoury baked dish prepared with corn flour, organic Chalkidiki olives, cheese, and aromatic herbs. The recipe reflects Mediterranean culinary traditions and highlights the use of organic table olives in everyday cooking.
Directions
Step 1
In a bowl, combine the corn flour, tomato paste, extra virgin olive oil, ground cardamom, and dried oregano. Mix the ingredients by rubbing them together with your palms until evenly combined.
Step 2
Grease a baking pan. Spread half of the corn flour mixture evenly over the base of the pan. Sprinkle lightly with water until the surface is moistened.
Step 3
In a separate bowl, combine the feta cheese, ricotta, sliced Chalkidiki olives, and pink pepper. Mix gently to form the filling.
Step 4
Distribute the filling evenly over the corn flour layer in the baking pan.
Step 5
Cover the filling with the remaining corn flour mixture. Sprinkle again with water until the surface is well moistened.
Step 6
Cover the baking pan and bake in a preheated oven at 180°C for 30 minutes.
Step 7
Remove the cover and continue baking for an additional 30 minutes, until the surface is set and lightly coloured.
Step 8
Remove from the oven and allow to cool slightly. The dish may be consumed warm or cold.
Notes
This dish may be served as a main course or as part of a balanced meal. It can be stored under refrigeration and consumed on the following day.
Ingredients
- 500 g corn flour
- 100 g tomato paste
- 4 tablespoons extra virgin olive oil
- 1 teaspoon ground cardamom
- 2 teaspoons dried oregano
- 250 g feta cheese
- 250 g ricotta
- 250 g organic pitted Chalkidiki olives, sliced horizontally
- ½ teaspoon freshly ground pink pepper
Menu info
- Preparation time: 20 minutes
- Cooking time: 60 minutes
- Total time: 80 minutes
- Servings: 6–8 portions
