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Aladoti Eliopita (Olive bread with tahini)

Aladoti eliopita image

Aladoti Eliopita (pr. Ah-LAH-doh-tee Eh-LIOH-pee-tah), is an olive bread made without any oil or any other fat whatsover. This yummy eliopita uses tahini as its source for fat, which makes a delicious and healthy bread for breakfast, brunch or as a snack during the strict Orthodox fasting period, when there are days that no oil whatsover is consumed.

 Eliopita with black olives image
One day I was browsing the internet and saw a recipe in Greek called Aladoti Eliopita, which means olive pie made without any oily substance.  Her recipe used puff pastry (can it be made without any butter?) and she also used a tomato sauce in it (can a tomato sauce be made with no oil in it?) and she also baked it on an oiled pan!!

I laughed with the ignorance of some people who name their recipes without knowing what is in their ingredients.

This is when the idea of making an “aladoti” (oil-less) eliopita, was conceived.

throubes olives image

The recipe is based on the Traditional Cypriot Eliopita, where the dough is kneaded with orange juice and the olives used are throumbes*, in which spring onions and mint or fresh coriander is used.  When making the recipe I had some sanguini oranges and used one of them, that’s why the juice looks reddish rather than orange in the video.

In the past I have made an Olive Tahini Cake and I knew that the flavour in the bread would be amazing.  During long fasting periods we need food which are healthy, filling and delicious!

 

tahini image

 We all know (and if we don’t, it’s time to find out) the health properies of tahini.  Tahini is produced from sesame seeds and it is an excellent source of protein and beneficial omega-3 fatty acids and antioxidants which are essential to our health.
flaxseed image
I also added some flaxseed in the bread, which add more omega-3 fatty acids, antioxidants, many vitamins and minerals, magnesium, manganese, etc.
Mastic resins image
Masticha or mastic has also many medicinal properties.
Mahleb image
In order to flavour the bread, I added some mastic resins and mahleb (also called mahlab), which are the main spices used for preparing some of the most popular Easter bread.  Orthodox Easter is just around the corner, so the house is filled with these lovely aromas, which remind us of Easter!
If you cannot find masticha, my advice would be to just leave it out.
Eliopita cut image

 

Aladoti Eliopita (Olive bread with tahini)

Preparation time:  1 hour

Baking time:  45 – 50 minutes

Serves:  12

Ingredients:

Starter:

  • 1 sachet of dried yeast (9 gr.)
  • 1 tbsp sugar
  • 2 tbsp all-purpose flour
  • Lukewarm water, enough to make a batter

Spices:  (makes about 3 tbsp ground)

  • 1 tbsp flaxseed
  • ½ tsp mahleb
  • 3 tears of masticha*
  • 1 tbsp flour

Dough:

  • 100 grams tahini
  • ¼ cup hot water
  • 750 grans all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup orange juice (I used one sanguine and one naval orange)
  • 200 grams throumbes* olives pitted and cut
  •  2 green onions, white and some green part, finely chopped
  • 4 sprigs fresh mint (only the leaves), finely chopped (or 3 tbsp dried mint)
  • Water, if necessary

Directions:

  1. Pit the olives, cutting them into smaller pieces.
  2. Chop the spring onions and fresh mint and set aside.
  3. In a bowl put the dried yeast, sugar, flour and enough lukewarm water and mix to make a batter.  Cover with cling film and a napkin and set aside to rise.
  4. Dilute the tahini with hot water and set aside.
  5. Prepare the spice mixture:  You will need:  flaxseed, mahleb, mastic resin and flour.
  6. Powder them using an electric spice grinder or a pestle and mortar.
  7. Put the flour with salt and tahini in your stand mixer and using the hook mix until the tahini is absorbed.
  8. Add all the spice mixture, orange juice, vinegar and yeast and mix with your mixer on low speed.
  9. Add some water, if necessary, until the dough holds together.
  10. Add, the olives, mint and spring onions and continue mixing until all the ingredients are incorporated.
  11. Increase the speed and mix for a few more minutes.
  12. Preheat the oven to 180oC.
  13. Empty mixture in a 6-cup capacity – 8 3/4″ diameter x 4″ high Tupperware silicone mold and bake for about forty five minutes or until a knife inserted in the bread comes out clean.
  14. Set aside to cool and invert it in a plate.
  15. Perfect for breakfast or as a snack!

 

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Aladoti Eliopita (Olive bread with tahini)

Aladoti Eliopita (Olive bread with tahini)

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1 ratings
Category: Bread
Cuisine: Greek Cuisine

Aladoti Eliopita (pr. Ah-LAH-doh-tee Eh-LIOH-pee-tah), is an olive bread made without any oil or any other fat whatsover. This yummy eliopita uses tahini as its source for fat, which makes a delicious and healthy bread for breakfast, brunch or as a snack during the strict Orthodox fasting period, when there are days that no oil whatsover is consumed.

Aladoti Eliopita (Olive bread with tahini)

Ingredients

12
92.8 kcal
    Starter:
  • 1 sachet of dried yeast (9 gr.)
  • 1 tbsp sugar
  • 2 tbsp all-purpose flour
  • Lukewarm water, enough to make a batter
    Spices:  (makes about 3 tbsp ground)
  • 1 tbsp flaxseed
  • ½ tsp mahleb
  • 3 tears of masticha*
  • 1 tbsp flour
    Dough:
  • 100 grams tahini
  • ¼ cup hot water
  • 750 grans all-purpose flour
  • 1 teaspoon salt
  • 1/3 cup orange juice (I used one sanguine and one naval orange)
  • 200 grams throumbes* olives pitted and cut
  •  2 green onions, white and some green part, finely chopped
  • 4 sprigs fresh mint (only the leaves), finely chopped (or 3 tbsp dried mint)
  • Water, if necessary

Instructions

Prep
1 hour
Cook
45 minutes
  1. Pit the olives, cutting them into smaller pieces.
  2. Chop the spring onions and fresh mint and set aside.
  3. In a bowl put the dried yeast, sugar, flour and enough lukewarm water and mix to make a batter.  Cover with cling film and a napkin and set aside to rise.
  4. Dilute the tahini with hot water and set aside.
  5. Prepare the spice mixture:  You will need:  flaxseed, mahleb, mastic resin and flour.
  6. Powder them using an electric spice grinder or a pestle and mortar.
  7. Put the flour with salt and tahini in your stand mixer and using the hook mix until the tahini is absorbed.
  8. Add all the spice mixture, orange juice, vinegar and yeast and mix with your mixer on low speed.
  9. Add some water, if necessary, until the dough holds together.
  10. Add, the olives, mint and spring onions and continue mixing until all the ingredients are incorporated. 
  11. Increase the speed and mix for a few more minutes.
  12. Preheat the oven to 180oC.
  13. Empty mixture in a 6-cup capacity - 8 3/4" diameter x 4" high Tupperware silicone mold and bake for about forty five minutes or until a knife inserted in the bread comes out clean.
  14. Set aside to cool and invert it in a plate.
  15. Perfect for breakfast or as a snack!

Notes

*Throumbes (θρούμπες) is a variety of Greek black olives, which mature on the tree. They are the only olives which can be eaten directly from the tree when they are ripe and they are rather wrinkled. These olives are often cured in salt.

Taste the olives and if they are salty do not add salt. I washed and dried them before pitting them.

If you cannot find throumbes, you can substitute them with Kalamata olives. If you cannot find masticha, my advice would be to just leave it out.

Nutrition information

Calories per serving: 92.8 kcal
6.73 g
0.91 g
7.22 g
2.38 g
1.94 g
1.75 g
133.66 mg
Nutrition label for Aladoti Eliopita (Olive bread with tahini)
https://www.kopiaste.org/2018/04/aladoti-eliopita-olive-bread-with-tahini/

 

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