Olive Loaf
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
58
Sweetness
57
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tsps
Baking Powder2 large
Egg (beaten)1 cup
Olive Oil1 cup
Whole Milk1 tbsp
Honey1.25 tsps
Kosher SaltDirections:
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
Tapenade: 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 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
15
Yield: approximately 1 to 1 1/2 cups