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    You are in: Home / Recipes / Savoury Olive Bread Recipe
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    Savoury Olive Bread

    Savoury Olive Bread. Photo by Sackville

    1/1 Photo of Savoury Olive Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Chrissyo's Note:

    A marvelous quick bread to make for a lunch. A savoury melt in the mouth texture. This bread is best fresh from the oven. Also great to eat with Italian style meals.

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    loaf br ...

    Units: US | Metric


    1. 1
      Preheat the oven at 180°C/350°F.
    2. 2
      Brush a 20x10 cm (8 x 4 inch) loaf tin with olive oil and line with greased greaseproof paper.
    3. 3
      Beat the eggs until frothy and stir in the chopped olives, oil and milk.
    4. 4
      Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is combined; be careful not to over mix.
    5. 5
      Spoon into the prepared loaf tin and bake in the oven for 1 hour, or until hollow when tapped.
    6. 6
      Leave in the tin for a minute, then turn onto a wire rack to cool.
    7. 7
      Serve sliced with a salad, or make into sandwiches with slices of cheese between.

    Ratings & Reviews:

    • on October 17, 2002


      Chrissy, this was incredible! It is super easy to throw together (I especially like the fact I don't have to let it rise) and tasted wonderful. I used black olives, because that's what I had on hand, but I'm sure it would be just as good with green ones. I halved the recipe (baking for just 30 minutes because it was a smaller loaf) but next time I think I'll double it!

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    • on December 08, 2003


      This bread is really good and is easy to make. I have made it twice. The first time I made it, I followed the recipe as it is written. I thought the dough was a little on the dry side but figured it was supposed to be that way. Although the bread was really tasty, it seemed to be a little on the heavy side. I made the bread again today. Again, the dough seemed to be a little dry, so I added a tablespoon of milk and a tablespoon of olive juice/brine to the dough. That seemed to help. The bread looked nicer when it came out of the oven and seemed to be lighter. It is tastier this time around too. Not sure what the difference is. I used unbleached flour. Not sure if that made a difference or not. I think next time I make this bread, I will add the extra tablespoon of milk and olive juice to the egg mixture so that I won't have to mix it as much. I always have the ingredients on hand so I will be making this from time to time. I love breads that are easy and quick to yeast! :)

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    • on March 12, 2004


      We all enjoyed this bread, but I was expecting a bit more flavor. Next time I might try adding some herbs and a touch more salt, and some some shredded cheese. The texture was perfect, but next time I'll bake it in a smaller loaf pan, as I would have liked it to be taller. Despite, this, most of the loaf is gone already! It's really great with a thick slice a sharp cheddar on the side. I'll be making this again whenever I don't feel like bothering with yeast bread.

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    Read All Reviews (9)


    Nutritional Facts for Savoury Olive Bread

    Serving Size: 1 (523 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1427.2
    Calories from Fat 394
    Total Fat 43.8 g
    Saturated Fat 9.9 g
    Cholesterol 440.0 mg
    Sodium 1512.8 mg
    Total Carbohydrate 212.0 g
    Dietary Fiber 6.7 g
    Sugars 14.0 g
    Protein 42.4 g

    The following items or measurements are not included:

    stuffed green olives

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