Crostata Di Oliva (Easy Olive Pies)
These Crostata Di Oliva or Easy Olive pies are one of the easiest finger food party appetizers. They are loaded with Italian flavors – sweet flavorful sundried tomatoes, spicy arugula salad, tasty olives and artichokes. It’s a decadent appetizer for any party.
I have a serious adoration for Italian food – some might even call it an addiction. I just can’t get enough of the amazing flavor combinations. These delicious easy olive cups irresistibly tasty and because they’re also really easy to make, they’re the ideal party-friendly recipe.
I serve this recipe at every party, because they’re a crowdpleaser and because I love a simple shortcut recipe that tastes like I’ve been slaving away for hours in the kitchen. Plus, I crave the “Oh my God, these are so delicious. What are they?” comments. They are the words every host and hostess want to hear and this recipe always delivers.
Crostata Di Oliva
Crostata Di Oliva means olive pies in Italian. And these little olive pies are a heavenly mouthful of Italian flavors. Traditionally these pies would be made with homemade puff pastry, but since I’m more of a lazy cook, I usually use store bought puff pastry dough. It cuts cooking time way down, and honestly the grocery store puff pastry doughs are so good, in most cases I don’t think it’s worth making your own. Unless you have the time and want to of course.
Part of the reason for the incredible tastiness of these vegetarian appetizers are the black olives and sundried tomatoes. Sundried tomatoes are so full of the intense flavors of an Italian summer – if you close your eyes while eating these cups, it’s almost like a mini vacation to Italy.
What’s great about this Crostata Di Oliva (Easy Olives Pies) recipe:
- Easy to make
- Delicious and packed with Italian flavors
- A crowdpleaser
- Great appetizer for all types of parties
- Easy to make vegan
Vegan Easy Olive pies version
Although I’ve chosen to post the original Italian recipe here, it can easily be adapted to a vegan version. Just switch the eggs out with silken tofu and replace the parmesan cheese with vegan grated cheese – plus add a tablespoon of nutritional yeast for a cheesy flavor.
Most store bought puff pastry doughs are already vegan. Although, puff pastries were traditionally made using real butter, most manufacturers actually use plantbased products. So just check the package and make sure the puff pastry dough you use is made with vegan products.
How to serve
I like to make these several hours in advance or even the day before and store them in the refrigerator until it’s time to serve. They are meant to be served cold, with an optional sprinkling of herbs on top.
How are these Crostata Di Oliva (Easy Olive pies) made? It’s so easy:
Instructions
- Preheat the oven to 400F.
- Roll out the puff pastry dough and cut into 8 round sheets (approximately 4.5 inches).
- Grease a muffin pan with olive oil and place each pastry sheet in the muffin pan.
- Pour the pitted olives into a blender together with the sundried tomatoes, oregano and grated parmesan. Blend until it has a pesto like consistency.
- In a mixing bowl, whisk together eggs until the eggs. Stir in the olive mixture and the rucola and pour the mixture into the muffin covered pastry.
- Push 1-2 pieces artichoke into each pastry cup and top with grated parmesan and gorgonzola cheese. Bake the cups in the middle of the oven for 12-15 minutes or until the cups are cooked and the pastry is golden and crispy.
If you’re looking for more appetizer recipes, try my easy mushroom bites or my easy zucchini pizza bites
Crostata Di Oliva (Easy Vegetarian Olive Pies)
Ingredients
- 1 pack Puff Pastry Dough
- 2 tbsp Olive Oil
- 2 Eggs
- 1 cup Arugula Salad
- 1 cup Black Olives Pits removed
- ½ cup Sundried Tomatoes
- ½ cup Canned Artichokes
- 2 tbsp Olive Oil
- ½ cup Grated Parmesan Cheese
- 1/3 cup Gorgonzola Cheese
- 1 tbsp Dried Oregano
- Pinch of Salt
Instructions
- Preheat the oven to 400F.
- Roll out the puff pastry dough and cut into 8 round sheets (approximately 4.5 inches).
- Grease a muffin pan with olive oil and place each pastry sheet in the muffin pan.
- Pour the pitted olives into a blender together with the sundried tomatoes, oregano and grated parmesan. Blend until it has a pesto like consistency.
- In a mixing bowl, whisk together eggs until the eggs. Stir in the olive mixture and the rucola and pour the mixture into the muffin covered pastry.
- Push 1-2 pieces artichoke into each pastry cup and top with grated parmesan and gorgonzola cheese. Bake the cups in the middle of the oven for 12-15 minutes or until the cups are cooked and the pastry is golden and crispy.
