1 ¾ c. Flour
2 tsp. Baking Powder
1 tsp. Salt
¼ tsp Black Pepper
3 Large Eggs
1/3 c. Milk
1/3 c. Olive Oil
¾ c. Green Olives, drained and pitted
¾ c. Kalamata Olives, drained and pitted
1 ½ c. Smoked Gouda Cheese, shredded
Preheat oven to 350.
Coat a loaf pan with butter or cooking spray. Olive Oil will work in a pinch.
In a large bowl, whisk the flour with baking powder, salt and pepper.
In another bowl, beat the eggs until they become frothy, approximately 3 minutes. Add the milk and olive oil and beat until combined. Fold the mixture into the flour and stir until lumpy and barely mixed. Fold in olives and cheese.
Pour batter into a loaf pan and bake for 50 minutes in the center of the oven until golden brown and a toothpick comes out dry when inserted into the center of the loaf. Remove from the oven and place on a wire rack to cool in the pan for 5 minutes. Remove from the pan and let sit on the wire rack for 30 minutes or until slightly cooled. Slice and serve.
Chef’s Note: Serve as an appetizer with chilled Rosé
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