Kalamata Olive Loaf
Savory kalamata olives with Pecorino Romano cheese make a delicious souffle loaf side dish.
Equipment
- 1 9 x 6 loaf pan
Ingredients
- 4 tbsp. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 4 large eggs, beaten
- 9 oz. milk we use 2%
- 3 oz. freshly grated cheese: Pecorino Romano, Parmesan or Gruyere
- 3 oz. Kalamata olives, pitted and halved Can use any Greek type of olive
- 1 tbsp. extra-virgin olive oil
Instructions
- Grease or spray a 9x6 inch loaf pan. Preheat the oven to 425° F. (Reduce temp to 400° F if using a glass loaf pan.)
- Combine flour, baking powder and salt in a large mixing bowl. Slowly add eggs, whisking to incorporate. Then whisk in the milk to blend. Stir in olives, cheese and olive oil.
- Pour the batter into the prepared pan and bake until firm to the touch and golden brown on top, approximately 30 minutes. Remove from oven and cool to room temperature. To serve as an appetizer, cut the loaf into bite-sized cubes, or cut into slices to serve as a side dish.
