Kalamata Olive Bread With Oregano Recipe

Name: Kalamata Olive Bread With Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped onion; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup low-fat buttermilk; 2 tablespoons butter, melted; 2 large egg whites; 1/4 cup pitted kalamata olive, chopped; 1 tablespoon chopped fresh oregano; cooking spray

Servings: persons

1 tablespoon olive oil
1 cup finely chopped onion
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter, melted
2 large egg whites
1/4 cup pitted kalamata olive, chopped
1 tablespoon chopped fresh oregano
cooking spray

1
Preheat oven to 350u00b0.
2
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 3 minutes or until onion is tender. Set aside.
3
Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
4
Combine buttermilk, butter, and egg whites, stirring with a whisk.
5
Add buttermilk mixture to flour mixture, stirring just until moist.
6
Fold in onion, olives, and oregano.
7
Spread batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
8
Cool 10 minutes in pan on a wire rack; remove from pan.
9
Cool completely on wire rack.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup finely chopped onion, 2 cups all-purpose flour, 1 teaspoon baking soda, and more.

Yes, Kalamata Olive Bread With Oregano falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kalamata Olive Bread With Oregano

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