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    You are in: Home / Recipes / Kalamata Olive Bread With Oregano Recipe
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    Kalamata Olive Bread With Oregano

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 8 mins

    20 mins

    48 mins

    Vino Girl's Note:

    My loaf pan is 9X5 and the recipe asks for 8x4, so instead I baked this in two mini-loaf pans. This is very moist and flavorful bread! From Cooking Light - January 2009.

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 350°.
    2. 2
      Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
    3. 3
      Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
    4. 4
      Combine buttermilk, butter, and egg whites, stirring with a whisk.
    5. 5
      Add buttermilk mixture to flour mixture, stirring just until moist.
    6. 6
      Fold in onion, olives, and oregano.
    7. 7
      Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
    8. 8
      Cool 10 minutes in pan on a wire rack; remove from pan.
    9. 9
      Cool completely on wire rack.

    Ratings & Reviews:

    • on July 15, 2011


      This bread was really easy and turned out great. Very moist and flavourful. I followed the recipe except I subed one cup of the flour for whole wheat. Next time I would add extra olives and less onions.

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    • on May 11, 2009


      When I first saw this recipe, I knew I had to make it...and I wasn't disappointed!! This bread has great flavor, a lovely soft texture, and it looks like it could've come from a bakery! The only changes I made were: I used whole wheat pastry flour, sodium-free baking powder, 1 egg (instead of 2 egg whites), and 1 teaspoon of dried oregano (instead of 1 tablespoon of the fresh variety)--and all of that worked fine. This is definitely a recipe to make again and again! Thanks for posting it Vino Girl!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2009


      I loved this bread. Just don't overmix or it will be dense! Full of flavor and great for appetizers. My new favorite! Freezes well too!

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    Nutritional Facts for Kalamata Olive Bread With Oregano

    Serving Size: 1 (67 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 122.5
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 1.5 g
    Cholesterol 5.9 mg
    Sodium 270.8 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 0.9 g
    Sugars 1.6 g
    Protein 3.6 g

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