Olive Loaf

This easy rustic olive loaf recipe is so simple and easy to make. It can be served with any meal for all occasions.

olive loaf on a breadboard

Looking at olive loaf recipes? If you’re not the best at baking, this recipe will be a great confidence booster for you. This was the recipe taught to me when I made my first loaf. I still use it to this day. Once you make this olive loaf, you’ll start baking all sorts because it’s such a fun and addictive process! The best part of this recipe is that you can try so many different variations of it and make it your own.        

I love the savoury Mediterranean flavour. I love using a nice strong cheese and with the flavours the sun dried tomatoes, capsicum and the salty kalamata olives, give a beautiful depth of flavour to this rustic recipe!. You will love sharing this with everyone time and time again!

As I said before, this is so simple and easy to make and can be served with any meal for all occasions.I love it when it’s nice and warm, spread with real butter on it. YUM!

Olive Loaf

5 from 1 vote
Recipe by Dad’s Home Kitchen with Jase Pashley Course: Appetizers, Snacks, Sides
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • Bunch of Asparagus

  • 250 g self raising flour

  • A few basil leaves roughly torn

  • 100 ml milk

  • 4 small eggs

  • 100 ml olive oil

  • Tbsp hot english mustard

  • Handful of sun dried tomatoes chopped

  • Handful kalamata olives chopped

  • 1/4 red or green capsicum diced

  • 60 g of parmesan or pecorino cheese grated

  • 1 tsp salt

  • 1 tsp pepper

Directions

  • Blanch the asparagus for 3 mins then put them in cold icy water.
  • In one bowl mix the eggs, milk, olive oil & mustard.
  • In another bowl mix the flour, basil with salt & pepper, then create a well in the centre of the bowl.
  • Gently add the wet mixture into the well while mixing it through until you have a smooth batter.
  • Add your cheese, olives, sun dried tomatoes, capsicum & asparagus & fold them through. Leave a few asparagus and little bit of the cheese for the top.
  • Pour the mixture into a baking tin, put it in the oven and bake at 170 degrees C for about 40 mins. Let it cool for 5- 10 minutes.
  • Serve it warm or at room temperature. Enjoy!

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4 Comments

  1. Michael Morriss

    Hello Jas how are you son.
    If you want to add a taste that will tease your little bud’s replace the diced capsicum with oven roasted capsicums. You can get them from woolies. I think one would be enough but you can add more.

     
    • Jase Pashley

      Of course! I remember you used them the day you taught me that recipe. Thanks for the reminder 🙂

       
  2. Just brilliant. Well done.

     

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