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Black Olive Bread

Meal.Mates's picture
Serve with a salad or wedge of tasty cheese and chilled butter, may also be used to make dainty sandwiches with a slice of cheese in between
  Eggs 2
  Black olives 1⁄2 Cup (8 tbs), stoned and chopped
  Olive oil 2 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Flour 2 Cup (32 tbs)
  Sugar 1 Tablespoon
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon

Brush a 20 x 10cm or 19 x 9cm loaf pan with olive oil and line with greased greaseproof paper. Beat the eggs until frothy and stir in the chopped olives, oil and milk. Sift the flour, sugar, baking powder and salt together and add the egg mixture, stirring lightly just until the flour is moistened — be careful not to over mix. Spoon into the prepared tin and bake in a preheated moderate oven 180C (350F) for 1 hour, or until it sounds hollow when tapped. Leave in the tin for a minute, then turn on to a wire rack to cool.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1595 Calories from Fat 525

% Daily Value*

Total Fat 61 g93.3%

Saturated Fat 9.7 g48.7%

Trans Fat 0 g

Cholesterol 434.3 mg144.8%

Sodium 2133.9 mg88.9%

Total Carbohydrates 221 g73.6%

Dietary Fiber 6.8 g27.1%

Sugars 22.4 g

Protein 42 g84.1%

Vitamin A 12% Vitamin C

Calcium 95.5% Iron 82%

*Based on a 2000 Calorie diet

Black Olive Bread Recipe