Kalamata Olive Bread

Here's the second attempt at homemade bread. I'm not typically a huge olive fan, but in bread I don't seem to mind them. We had some really good fresh olive bread from Harris Teeter the other day, so I was inspired to try and make my own. It turned out with a bit of a cornbread flavor to it, which was unexpected. It was still good, just different. Zap leftovers in the toaster oven with a bit of butter & it's a great side for any dinner (especially pasta).


  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 9 ounces all-purpose flour (about 2 cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 tablespoons butter, melted
  • 2 large egg whites
  • 1/4 cup pitted kalamata olives, chopped
  • 1 tablespoon chopped fresh oregano
  • Cooking spray


  1. Preheat oven to 350°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; make a hole in center of mixture.
  4. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Fold in onion, olives, and oregano.
  5. Spread batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.


test it comm said...

This savoury olive bread sounds really good!

Anonymous said...

YUM, We love olives and with bread and little EVOO...tasty!

The blue cheese burger in your other posts looks really scrumptious too!

lisaiscooking said...

I love olive bread. This looks great!

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