Olive Loaf Recipe

Name: Olive Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil spray; 17 ounces all-purpose flour, approximately 3 1/2 cups; 3 teaspoons baking powder; 12 ounces pitted, roughly chopped mixed olives, approximately 2 cups; 1/3 cup store bought or homemade Tapenade, recipe follows; 2 large eggs, beaten; 1/2 cup olive oil; 1 cup whole milk; 1 tablespoon honey; 1 1/4 teaspoons kosher salt; 1/2 pound pitted mixed olives; 2 anchovy fillets, rinsed; 1 small clove garlic, minced; 2 tablespoons capers; 2 to 3 fresh basil leaves; 1 tablespoon freshly squeezed lemon juice; 2 tablespoons extra-virgin olive oil

Servings: persons

Vegetable oil spray
17 ounces all-purpose flour, approximately 3 1/2 cups
3 teaspoons baking powder
12 ounces pitted, roughly chopped mixed olives, approximately 2 cups
1/3 cup store bought or homemade Tapenade, recipe follows
2 large eggs, beaten
1/2 cup olive oil
1 cup whole milk
1 tablespoon honey
1 1/4 teaspoons kosher salt
1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

1
Preheat the oven to 375 degrees F.
2
Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
3
Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds.
4
Pour the dry ingredients into a large mixing bowl.
5
Stir in the olives and tapenade.
6
Whisk together the eggs, olive oil, milk, honey and salt.
7
Add this mixture to the dry ingredients and stir to combine; do not mix until smooth.
8
Pour the mixture into the prepared loaf pan and place in the oven.
9
Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
10
Remove the loaf from the pan and allow to cool on a rack before serving.
11
Thoroughly rinse the olives in cool water.
12
Place all ingredients in the bowl of a food processor.
13
Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
14
Transfer to a bowl and serve.

928

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Vegetable oil spray, 17 ounces all-purpose flour, approximately 3 1/2 cups, 3 teaspoons baking powder, 12 ounces pitted, roughly chopped mixed olives, approximately 2 cups, and more.

Yes, Olive Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions