Olive Quick Bread Recipes

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OLIVE QUICK BREAD



Olive Quick Bread image

I found this in a new cookbook from the Visiting Nurses Ass'n. of Central Jersey. Thanks Karen Rossiter!

Provided by Crabbycakes

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup olive oil
1/3 cup finely chopped walnuts
1/3 cup chopped pitted olive

Steps:

  • Place rack in lower third of the the oven and preheat to 350F.
  • Grease a loaf pan.
  • Whisk together the first 5 ingredients.
  • In a bowl, whisk eggs, milk, and oil.
  • Add the flour mixture and lightly mix together.
  • add the nuts and olives.
  • Stir until blended.
  • Place batter into prepared loaf pan.
  • Bake 40 to 45 minutes or until toothpick comes out clean.
  • Cool 10 minutes and unmold onto rack.

OLIVE LOAF



Olive Loaf image

Provided by Alton Brown

Categories     dessert

Time 2h10m

Yield 1 loaf

Number Of Ingredients 10

Vegetable oil spray
17 ounces all-purpose flour, approximately 3 1/2 cups
3 teaspoons baking powder
12 ounces pitted, roughly chopped mixed olives, approximately 2 cups
1/3 cup store bought or homemade Tapenade, recipe follows
2 large eggs, beaten
1/2 cup olive oil
1 cup whole milk
1 tablespoon honey
1 1/4 teaspoons kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside.
  • Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade.
  • Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean.
  • Remove the loaf from the pan and allow to cool on a rack before serving.
  • 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. Place all ingredients in the bowl of a food processor. 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. Transfer to a bowl and serve.
  • Yield: approximately 1 to 1 1/2 cups

OLIVE OIL BREAD



Olive Oil Bread image

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.

Provided by Dee

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h15m

Yield 15

Number Of Ingredients 6

½ cup warm water (110 degrees F/45 degrees C)
2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons olive oil
2 ½ cups all-purpose flour

Steps:

  • In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
  • Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 110.5 calories, Carbohydrate 16.4 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 155.8 mg, Sugar 0.3 g

NO-KNEAD SKILLET OLIVE BREAD



No-Knead Skillet Olive Bread image

No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.

Provided by Mitch Hendricks

Categories     Bread     Yeast Bread Recipes

Time 2h35m

Yield 10

Number Of Ingredients 9

2 cups lukewarm water (105 degrees F, 40 degrees C)
1 (.25 ounce) package active dry yeast
½ tablespoon salt
4 ⅓ cups all-purpose flour, divided
1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
1 teaspoon garlic powder
2 tablespoons olive oil, divided
coarse salt
1 teaspoon dried parsley, or as needed

Steps:

  • Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
  • Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
  • Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
  • Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g

OLIVE BREAD



Olive Bread image

With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 loaf (30 slices).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup canola oil
1-1/2 teaspoons sugar
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour
3/4 cup sliced pitted green olives

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts :

OLIVE QUICK BREAD WITH CUMIN AND OREGANO



Olive Quick Bread With Cumin and Oregano image

An easy quick bread. Add walnuts if desired. Perfect for an Italian or Greek dinner. From Pop It, Stir It, Fix It, Serve It.

Provided by KelBel

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/2 cups flour
1 tablespoon baking powder, plus
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon dried oregano
1 teaspoon ground cumin
1 egg, lightly beaten
1 cup milk
2 tablespoons olive oil
1 (2 1/4 ounce) can olives, sliced & drained
1 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350°F
  • Coat a 9x5-inch loaf pan or a baking sheet with oil or nonstick spray.
  • Combine flour, baking powder, salt, oregano, and cumin in a medium-sized mixing bowl. Stir with a fork or whisk to distribute.
  • Add beaten egg, milk, and oil. Stir until moistened. Stir in olives and nuts if using.
  • Smooth dough into 9x5-inch loaf pan, or form dough into a ball shape, place on pan, and flatten into a round about 3 inches high and 8 or 9 inches in diameter. Brush a little olive oil on the top if desired.
  • Bake about 40 minutes, or until brown and knife inserted into the center comes out clean.

Nutrition Facts : Calories 213.7, Fat 6.5, SaturatedFat 1.6, Cholesterol 30.7, Sodium 425.5, Carbohydrate 32.7, Fiber 1.5, Sugar 0.2, Protein 6

OLIVE & ONION QUICK BREAD



Olive & Onion Quick Bread image

I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, finely chopped
2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
1/4 cup each chopped pitted green and ripe olives

Steps:

  • Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

OLIVE BREAD



Olive Bread image

This is a very basic recipe, and tastes really good.

Provided by aurelijab

Time 1h20m

Yield Makes Rolls

Number Of Ingredients 7

Bread flour, 250g
Salt, 1 level tsp
Sugar, ½ tsp
Yeast, 1 level tsp
Warm water, 150ml
Olives, 6-10 (depends how much you want)
Fresh rosemary, just a spring or two

Steps:

  • Put the flour, salt, sugar and yeast together in a mixing bowl. Mix well.
  • Tear olives with your fingers (you can chop them up, if you'd prefer to) and add to the dough and mix well. Using your finger, make a dip in the dough and pour in the water and oil.
  • Mix with a fork until its sticky. Lightly sieve the worktop with flour, and knead the dough on the table. Put back into the bowl, cover with a towel and leave in a warm place for 45-60 mins.
  • Preheat oven at 210ºC Fan/ 230ºC/Gas 8
  • Tear the dough into 8 small balls, put in a lined baking tray and grase the dough balls.
  • Cook for 10 mins, until ready.

OLIVE MINT QUICK BREAD



Olive Mint Quick Bread image

Categories     Bread     Olive     Bake     Vegetarian     Mint     Gourmet

Yield Makes 1 loaf

Number Of Ingredients 10

1 1/2 cups firmly packed drained Kalamata or other brine-cured black olives.
2 1/2 cups all-purpose flour
2 tablespoons double-acting baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup fresh mint leaves, chopped
2 large eggs
1/3 cup olive oil
1/2 cup grated onion
2/3 cup milk

Steps:

  • Crush the olives lightly with the flat side of a large knife on a cutting board and discard the pits. Drain the olives on paper towels and chop them. In a large bowl stir together the flour, the baking powder, the sugar, the salt, and the mint, add the olives, and toss the mixture well. In a small bowl whisk together the eggs, the oil, the onion, and the milk and add the egg mixture to the flour mixture, stirring until the batter is just combined. Transfer the batter to a greased loaf pan, 8 by 4 by 2 1/2 inches, and bake the bread in the middle of a preheated 350°F. oven for 1 hour and 15 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.

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