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–+ servings

Olive Loaf

Photo by Lynne Calamia
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 10 minutes
Yield: 1 loaf

Software

Homemade Tapenade

  • 0.5 pound pitted mixed olives
  • 2 anchovy fillets, rinsed
  • 1 clove garlic, minced
  • 2 tablespoons capers
  • 2 to 3 basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil

Olive Loaf

  • 3.5 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 cups pitted, roughly chopped mixed olives
  • 1/3 cup homemade tapenade
  • 2 large eggs, beaten
  • 1/2 cup olive oil
  • 1 cup whole milk
  • 1 tablespoon honey
  • 1 1/4 teaspoons kosher salt

Specialized Hardware

  • Food processor

Procedure

Homemade Tapenade

  • Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, 1 to 2 minutes total. Transfer to a bowl and set aside.

Olive Loaf

  • Heat oven to 375ºF.
  • Spray a 9-by-5-by-2-inch nonstick loaf pan with vegetable spray, line with parchment paper to form a sling, and set aside.
  • Place the flour and baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
  • Whisk together the eggs, olive oil, milk, honey, and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake until the internal temperature is 210ºF, or a toothpick inserted into the middle comes out clean, 75 to 80 minutes.
  • Remove the loaf from the pan and allow to cool on a wire rack before serving.