Kalamata Olive and Oregano Mini Loaves

These savory little Kalamata Olive and Oregano Mini Loaves are perfect for an afternoon tea table.

I think these Kalamata Olive and Oregano Mini Loaves would also be lovely cut into tiny slices and spread with a bit of goat cheese or tomato jam and served as an appetizer.

They are loaded with Kalamata olives and fresh oregano, and are really easy to make. They are super moist (buttermilk!) even though there is only a small amount of butter.

I'm a giant fan of salty and savory kalamata olives. They are so good in this Spinach and Olive Focaccia and this Citrus and Celery Salad.

I baked these loaves in this mini loaf pan by Wilton. Don't fret if you don't have mini pans because you can make one regular sized loaf in a 9 inch by 5 inch pan. It's just that mini is so much cuter, right?

I love the look of the fresh oregano (home grown!) sprinkled on top of the loaves right before baking.

Ingredients you will need to make these kalamata olive loaves:

First, you will need kalamata olives. I found a jar of seeded and sliced kalamata olives, which worked perfectly for this bread. 

Next, you will need onions, buttermilk, and fresh oregano leaves. 

I shared some slices of these loaves with some of my colleagues at work, thinking that no one would be interested. I was totally wrong. Slices of this bread disappeared rather quickly!

This quick bread is moist, savory, and delicious.

I'm a huge fan of savory quick breads, including this cheddar bacon chive bread. Quick bread is so easy to make, and you can add any ingredients you like!

Easy Quick Bread Recipes

• Caramel Apple Bread by The Freshman Cook
• Chai Spiced Banana Bread by Cheese Curd In Paradise
• Kalamata Olive and Oregano Mini Loaves by Karen's Kitchen Stories
• Louisiana Bacon Pecan Bread by Hezzi-D's Books and Cooks
• Spiced Apple Quick Bread by Art of Natural Living
• Spiced Pumpkin Pecan Quick Bread by Simply Inspired Meals
• Tropical Mango Banana Bread by That Recipe
• Zucchini Bread by A Day in the Life on the Farm

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Kalamata, Olive & Oregano Mini Loaves

Yield: 8 mini loaves or one 9 inch by 5 inch loaf

Author: Karen Kerr

These savory little Kalamata Olive and Oregano Mini Loaves are perfect for an afternoon tea table.

ingredients:

• 1 tbsp (14 ml) olive oil
• 1 C (151 g) finely chopped yellow onion
• 2 C (198 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 C (236 ml) buttermilk
• 2 tbsp (28 g) butter, melted
• 2 large eggs
• 1 C (180 g) pitted and chopped kalamata olives
• 3 tbsp (9 g) fresh oregano, chopped plus extra for sprinkling on loaves

instructions:

How to cook Kalamata, Olive & Oregano Mini Loaves

1. Preheat the oven to 350°F (176°C). Grease and flour an eight-loaf linked mini loaf pan or one 9 x 5-inch (22 x 12 cm) loaf pan.
2. Heat the oil in a large, nonstick skillet over medium heat; add the onion and sauté for 3 minutes, or until tender. Set aside.
3. Combine the flour, baking soda and salt in a large bowl and make a well in the center of the mixture.
4. In a separate bowl, combine the buttermilk, melted butter and eggs, stirring with a whisk. Pour the buttermilk mixture into the well of the flour mixture, stirring just until moistened. Fold in the cooked onions, olives and oregano.
5. Transfer to the prepared mini loaf pan and sprinkle the tops with more chopped oregano. Bake for 15 to 20 minutes (or 25 to 35 minutes using a 9 x 5-inch pan [22 x 12 cm]), or until a toothpick inserted into the center comes out clean.
6. Let cool for at least 15 minutes in the pan before transferring to a cooling rack and serving.

https://www.karenskitchenstories.com/2014/02/kalamata-olive-and-oregano-mini-loaves.html

Karen's Kitchen Stories

quick bread, kalamata olives,

Quick breads

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This recipe is from the cookbook, Easy As Pie Pops: Small in Size and Huge on Flavor and Fun by Andrea Smetona. Printed with permission. The book is full of adorable mini desserts such as pie pops (mini pies on a stick!), cake pops, and mini tea loaves. The author is the owner of Cakewalk Desserts in Laguna Niguel, California.

The book is filled with beautiful photographs, step-by-step instructions, and links to resources for supplies. I can't wait to try baking and tasting the different  mini pies. (I also love that the author includes both the volume and weight of the ingredients.)

This recipe was originally posted in February, 2014. This post included updated photos (I remade the recipe), a printable recipe card, and feedback on the recipe. 

Disclosure: The nice folks at Page Street Publishing provided a copy of the book for review. Opinions are my own.