Best 4 Olive Loaf Recipes
Olive loaf, a delightful and savory treat, has been a beloved culinary creation for many. Its unique flavor profile, combining the tanginess of olives with a tender, meaty texture, has won the hearts of food enthusiasts worldwide. Whether served as an appetizer, a sandwich filling, or a hearty main course, olive loaf is a versatile dish that can be enjoyed in various settings. With a variety of recipes available, each offering a unique twist on this classic dish, finding the perfect olive loaf recipe can be an exciting culinary adventure.
Here are our top 4 tried and tested recipes!
OLIVE AND CHEESE LOAF
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 8-inch round loaf
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives. Add water and, using a wooden spoon or your hand, mix until a wet, sticky dough forms, about 30 seconds, adding additional water, 1 tablespoon at a time, if needed. Cover bowl with plastic wrap and let stand at room temperature until dough has doubled in size and surface becomes dotted with bubbles, 12 to 18 hours.
- Generously flour work surface; scrape dough onto work surface. Lightly flour hands, a bowl scraper, or a spatula and lift edges of dough toward the center. Nudge and tuck edges of dough to make round.
- Place a piece of parchment paper on work surface and generously dust with flour. Gently place dough on parchment, seam-side down. If dough is tacky, lightly dust top with flour. Cover dough loosely with wax paper and two clean kitchen towels. Let dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
- Gently poke dough with your finger; dough should hold the impression. If it springs back, let rise 15 minutes more.
- Ten minutes before dough has finished rising, preheat oven to 475 degrees on a conventional oven (450 degrees on a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with plastic handle removed and screw hole plugged with aluminum foil) in center of rack.
- Using pot holders, carefully remove preheated Dutch oven from oven and uncover. Uncover bread and loosen bottom with a large spatula. With the aid of the parchment paper, invert bread into preheated Dutch oven so that it is seam-side up. Cover Dutch oven and transfer to oven; bake for 25 minutes.
- Uncover and continue baking until bread is dark brown but not burnt, 15 to 30 minutes more. Using a heatproof spatula or pot holders, gently lift bread from Dutch oven and transfer to a wire rack to cool.
CHEDDAR OLIVE LOAF
Made in the bread machine, this moist loaf has nice texture and great flavor. The cheese also gives the bread an appealing light orange tint. It smells so good while baking that I can hardly wait until it's done and cool enough to slice! -Catherine Dawe, Kent, Ohio
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds, 16 slices).
Number Of Ingredients 7
Steps:
- In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust, color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the olives.
Nutrition Facts : Calories 124 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 299mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SUN-DRIED TOMATO & OLIVE LOAF
I can't get enough of this beautiful, richly flavored loaf that starts in the bread machine. I tear off big chunks, dip them into extra virgin olive oil and eat. Delicious!-Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 40m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In bread machine pan, place tomato juice, 1 tablespoon oil, salt, brown sugar, rosemary, flour and yeast in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed. Just before the final kneading (your machine may audibly signal this), add tomatoes and olives., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x10-in. oval. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°., Brush loaf with remaining oil. With a sharp knife, make 5 deep slashes across top of loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
OLD-FASHIONED TUNA-OLIVE-MACARONI LOAF
Make and share this Old-fashioned Tuna-olive-macaroni Loaf recipe from Food.com.
Provided by Dancer
Categories Tuna
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- Line a standard-size loaf pan with aluminum foil.
- Spray the foil-lined pan with non-stick cooking spray and set it aside.
- Cook the macaroni in a large pot of boiling water according to package directions.
- Drain it thoroughly and add the butter, stirring until it melts, set aside.
- Combine the eggs and egg whites in a large bowl and beat them lightly.
- Add the onion, tuna, olives and bread crumbs and mix well.
- In a large saucepan combine the milk, salt, dry mustard and horseradish.
- Mix well and bring to a boil over medium heat.
- Reduce the heat to low and simmer for 2 minutes.
- Add the cheese and stir just until it starts to melt, then pour it into the tuna mixture in the bowl.
- Add the macaroni and mix well.
- Carefully spoon the mixture into the prepared pan and, using your hands, press it down firmly.
- Bake in the preheated oven until golden brown, about 1 hour.
- Allow to cool for 10 minutes before turning it over onto a serving dish or cutting board.
- Using a serrated knife, cut the loaf into 8 slices.
Tips:
- Use high-quality olives for the best flavor. Look for plump, firm olives that are free of blemishes.
- If you are using canned olives, be sure to rinse them well before using. This will remove the excess salt and brine.
- Pit the olives before using. You can use an olive pitter or a sharp knife to do this.
- Chop the olives finely. This will help them to distribute evenly throughout the loaf.
- Use a variety of olives to create a more complex flavor. For example, you could use a combination of black olives, green olives, and Kalamata olives.
- Add other ingredients to your olive loaf to enhance the flavor. Some popular additions include cheese, nuts, herbs, and spices.
- Bake the olive loaf in a loaf pan until it is golden brown and cooked through. This usually takes about 45 minutes to 1 hour.
- Let the olive loaf cool completely before slicing and serving. This will help it to hold its shape.
Conclusion:
Olive loaf is a delicious and versatile bread that can be enjoyed as a snack, appetizer, or main course. It is easy to make and can be customized to your own taste. With so many different recipes to choose from, you are sure to find an olive loaf that you will love.
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