Olive Pastries

Syrian Olive Pastries


Type of Dish Appetiser


  • 250 g (½ lb) plain flour
  • 8 g (1½ tsp) baking powder
  • 3 g (½ tsp) sea salt
  • 100 ml (7 Tbsp) light fruity olive oil (I used Mas Portell)
  • 100 ml (7 Tbsp) orange juice
  • 200 g (½lb) pitted green olives (chopped)
  • 200 g (½lb) pitted black olives (chopped)
  • 60 g (4 Tbsp) spring onions (chopped)
  • 1 g (¼ tsp) cayenne pepper
  • 15 g (1Tbsp) fresh oregano (chopped)
  • 1 egg yolk (lightly beaten)
  • 15 ml (1 Tbsp) milk


  1. Combine flour, baking powder and salt in a large bowl and make a well in the centre. Pour oil and orange juice into the well, mix to form a smooth dough. Cover dough with plastic wrap and leave to rest for 30 minutes while preparing the filling. Preheat the oven to 180°C.
  2. For the olive filling mix the olives, oregano, cayenne and spring onions together in a bowl. For the egg yolk glaze whisk egg yolk and milk together.
  3. Divide the rested dough into 2 equal portions then roll out each portion into a rectangle measuring 20cm x 24cm. Scatter each rectangle with half of the olive mixture to evenly cover pastry. Roll up to form a long log. Transfer the logs to a baking tray pre-lined with non-stick baking paper and lightly brush each roll with the egg-yolk glaze.
  4. Bake at 180°C (350°F) for 35-40 minutes or until golden brown, remove to a wire rack and leave to cool. Once cold, slice into 1cm-thick rounds and serve. This recipe is Quite similar to a recipe I was given by a Cypriot friend of mine. What’s interesting is that both recipes are pastry and both have the combination of orange and olive.

Further Information

Yield 4

Preparation Time is approxmiately 50 minutes.

Cooking Time is approxmiately 30 minutes.

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