Olives are an acquired taste. I have never tasted olives until I arrived in Aus-and even so, it took me some time to get used to them. I encountered these strange black rings in my pizza first, and then slowly I realized then can be used in pasta and salads as well (read Amy’s Very Culinary Greek Summer salad) . Browsing through some of my old cookbooks, I found this savoury loaf. Made this one Friday evening for a group of friends and we nibbled over hot tea and good chats about the week.
Green and Black Olive Loaf
3 tsp baking powder
100 grams olive oil
100 ml milk
100 grams grated cheese
200 grams assorted olives stoned
salt and pepper
Preheat oven to 180C. Line loaf tin with baking paper.
In a bowl, mix flour and baking powder. In another bowl, whisk eggs, oil and milk. Season.
Pour egg mixture to flour mixture and fold gently. Stir in cheese and olives. Pour mixture to prepared tin and bake for 50 mins. Allow to cool before turning it out.
PS- bacon or ham can be added.