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Greek Olive and Mint Loaf (“Eliopita”)
Ingredients
  • 1.5 cups (250g) of activated savoury buckwheat
  • 100g Reggiano Parmigiano (parmesan) cheese
  • 1 cup whole milk
  • 1 cup (250g) Greek style full fat yogurt
  • ½ cup extra virgin cold pressed olive oil
  • 4 eggs
  • 80g (¾ cup) pitted black olives, roughly chopped, plus extra for decorating
  • 1 bunch (approx. 50g) mint, roughly chopped, stems removed
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