Olive Quick Bread – this savory olive quick bread is perfectly delicious on its own or great served with a salad!
This recipe was developed by me for STAR Fine Foods, who I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love!
Remember this? Well, I polished those off with lightening speed (boo.) So, they sent me more (yay!) And now I’m down to the last of it (boo.) Because olives=candy.
My friend Heidi loves them too, so for Christmas I gave her a big jar of the Queens. She cried a little. We totally get each other.
I’ve teamed up with STAR for another fun contest, involving said olive. And the prizes are pretty impressive, dontcha think?!
Another favorite thing – freshly baked bread straight from the oven. I would put it right up there with warm cookies. And now that I’ve discovered how easy it is to make focaccia, I’m in trouble!
So, I put the two together and made a quick bread.
We polished it off the same day, along with the last of my olive stash. And then I cried a little.
This savory quick bread includes olives, sweet onion, Parmesan, and buttermilk. Perfectly delicious on its own or great served with a salad!
- 1 tablespoon unsalted butter
- 1 medium sweet onion ,diced
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon dried Italian herbs
- 1/3 cup grated Parmesan cheese
- 1 cup low-fat buttermilk
- 2 tablespoons unsalted butter ,melted
- 2 large eggs
- 11 large Queens Spanish Olives ,chopped (about 1/2 cup)
Preheat oven to 350 degrees. Lightly coat a 9x5x3-inch loaf pan with nonstick cooking spray.
Heat 1 tablespoon butter over medium-high in a medium nonstick skillet. Sauté onions until soft and translucent, about 3 minutes, stirring occasionally. Set aside.
In a large bowl, whisk together both the flours, baking soda, baking powder, salt, herbs, and cheese.
In a medium bowl, whisk together the buttermilk, 2 tablespoons melted butter, eggs, onions, and olives until combined. Add wet mixture to the dry ingredients, stirring until moist and incorporated. (Do not over mix.)
Transfer batter to the prepared loaf pan. Bake for 40-45 minutes or until the top is golden and a tooth pick (or long skewer) inserted in the middle comes out clean. Let cool in pan for 10 minutes, then transfer to a cutting board. Slice warm or at room temperature and enjoy!
Some other Savory Quick Bread recipes you might like!
Easy No-Yeast Beer Bread – Belly Full
Easy No-Knead Buttery Parmesan and Sour Cream Bread – Averie Cooks
Rosemary-Onion Quick Bread – An Edible Mosaic