[Sca-cooks] Olives in pie crusts

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Kerri Martinsen:
>Does anyone know of any reference to adding crushed olives to pie
>crusts?  Seems plausable, but haven't come across it yet.
>
>Hrosvitha von Celle

As a shortening? Or, by any chance, have you seen a reference to
olives in pastry which are actually a throwback to medieval
pseudo-aloyaux, or subtlety of meat rolls made to look like little
birds (aloyaux are larks, I think) in a pie?

Adamantius
--
"No one who cannot rejoice in the discovery of his own mistakes
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