EASY ELIOPITTES

(OLIVE SCONES)

MAKES ABOUT 24 SCONES | PREPARATION TIME: 15-20 MINUTES | COOKING TIME: 20 MINUTES

This recipe is very special to me as it was my late aunt’s recipe and one of the first that I baked as a young girl. You can change it about a bit by using green olives instead of black, or rosemary and oregano instead of mint.

INGREDIENTS

1kg self-raising flour

2 tsp baking powder

250ml OliveOlive extra virgin olive oil

500ml orange juice

500g pitted black olives

1 onion, finely chopped

Handful of dried mint

METHOD

Preheat the oven to 220°c/200°c fan/Gas Mark 7 and brush two muffin trays with olive oil.

In a large bowl, combine the flour, baking powder, olive oil and orange juice.

In a separate bowl, mix together the olives, onion and mint. Add this to the dough, making sure that the olives are evenly distributed.

Add a loaded tablespoon of the olive dough to each hole in the oiled muffin trays, then bake in the preheated oven for approximately 20 minutes.