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