Best 6 Olive Mint Quick Bread Recipes

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Indulge in a delightful culinary journey with our Olive Mint Quick Bread, a symphony of flavors that will tantalize your taste buds. This easy-to-make treat combines the zesty freshness of mint and the savory richness of olives, resulting in a moist and delectable bread that's perfect for any occasion. Our collection of recipes offers various options to suit your dietary preferences, including a classic version, a gluten-free alternative, and a vegan delight. Whether you're a seasoned baker or just starting, our step-by-step instructions and helpful tips ensure a successful baking experience. So, gather your ingredients and embark on a culinary adventure that will leave you craving more.

Here are our top 6 tried and tested recipes!

OLIVE QUICK BREAD



Olive Quick Bread image

I found this in a new cookbook from the Visiting Nurses Ass'n. of Central Jersey. Thanks Karen Rossiter!

Provided by Crabbycakes

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 10

1 1/2 cups flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
3/4 teaspoon dried rosemary
1/2 teaspoon salt
2 large eggs
1 cup milk
1/4 cup olive oil
1/3 cup finely chopped walnuts
1/3 cup chopped pitted olive

Steps:

  • Place rack in lower third of the the oven and preheat to 350F.
  • Grease a loaf pan.
  • Whisk together the first 5 ingredients.
  • In a bowl, whisk eggs, milk, and oil.
  • Add the flour mixture and lightly mix together.
  • add the nuts and olives.
  • Stir until blended.
  • Place batter into prepared loaf pan.
  • Bake 40 to 45 minutes or until toothpick comes out clean.
  • Cool 10 minutes and unmold onto rack.

OLIVE & ONION QUICK BREAD



Olive & Onion Quick Bread image

I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, finely chopped
2 cups all-purpose flour
1 tablespoon minced fresh rosemary
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk
2 tablespoons butter, melted
1/4 cup plus 2 tablespoons shredded sharp cheddar cheese, divided
1/4 cup each chopped pitted green and ripe olives

Steps:

  • Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.

Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

NO-KNEAD SKILLET OLIVE BREAD



No-Knead Skillet Olive Bread image

No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.

Provided by Mitch Hendricks

Categories     Bread     Yeast Bread Recipes

Time 2h35m

Yield 10

Number Of Ingredients 9

2 cups lukewarm water (105 degrees F, 40 degrees C)
1 (.25 ounce) package active dry yeast
½ tablespoon salt
4 ⅓ cups all-purpose flour, divided
1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
1 teaspoon garlic powder
2 tablespoons olive oil, divided
coarse salt
1 teaspoon dried parsley, or as needed

Steps:

  • Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
  • Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
  • Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
  • Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g

OLIVE MINT QUICK BREAD



Olive Mint Quick Bread image

Categories     Bread     Olive     Bake     Vegetarian     Mint     Gourmet

Yield Makes 1 loaf

Number Of Ingredients 10

1 1/2 cups firmly packed drained Kalamata or other brine-cured black olives.
2 1/2 cups all-purpose flour
2 tablespoons double-acting baking powder
2 tablespoons sugar
1 teaspoon salt
1/2 cup fresh mint leaves, chopped
2 large eggs
1/3 cup olive oil
1/2 cup grated onion
2/3 cup milk

Steps:

  • Crush the olives lightly with the flat side of a large knife on a cutting board and discard the pits. Drain the olives on paper towels and chop them. In a large bowl stir together the flour, the baking powder, the sugar, the salt, and the mint, add the olives, and toss the mixture well. In a small bowl whisk together the eggs, the oil, the onion, and the milk and add the egg mixture to the flour mixture, stirring until the batter is just combined. Transfer the batter to a greased loaf pan, 8 by 4 by 2 1/2 inches, and bake the bread in the middle of a preheated 350°F. oven for 1 hour and 15 minutes, or until a tester comes out clean. Turn the bread out onto a rack and let it cool.

OLIVE LOAF QUICK BREAD



Olive Loaf Quick Bread image

This bread has a wonderful olive flavor. And, it's easy to make.

Provided by Kathy W

Categories     Savory Breads

Time 1h

Number Of Ingredients 10

1 c chopped olives, drained. save the brine.
2 c all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
2 Tbsp fresh chopped basil
1 tsp salt
3 large eggs
1/3 c greek yogurt (plain)
1/3 c brine from green olives
2 1/2 Tbsp olive oil

Steps:

  • 1. Preheat oven to 340 degrees. Grease and flour a 9-in loaf pan or line with parchment.
  • 2. In a large bowl mix together flour, baking soda, baking powder, basil, olives and salt.
  • 3. In a medium bowl, mix together eggs, yogurt, olive brine and olive oil.
  • 4. Stir egg mixture into the dry ingredients. Batter should be thick. (Not runny like cake batter, but not as thick as pizza dough.)
  • 5. Spoon into prepared pan and bake 40 minutes or until a toothpick comes out clean.
  • 6. Turn out onto rack to cool.

OLIVE BREAD



Olive Bread image

With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 loaf (30 slices).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup canola oil
1-1/2 teaspoons sugar
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour
3/4 cup sliced pitted green olives

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts :

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients and preheat the oven to the specified temperature to ensure the batter is ready to bake when the oven is ready.
  • Fresh Ingredients: Use fresh, high-quality ingredients, especially fresh mint leaves and ripe olives, for the best flavor and texture.
  • Mixing the Batter: Mix the dry ingredients in one bowl and the wet ingredients in another. Combine the wet and dry ingredients gently until just combined, taking care not to overmix, which can result in a tough, dense bread.
  • Baking Time and Temperature: Bake the bread according to the recipe's instructions, checking for doneness with a toothpick inserted into the center. The toothpick should come out clean or with just a few moist crumbs attached.
  • Cooling and Serving: Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Serve the bread warm or at room temperature, optionally drizzled with olive oil and sprinkled with chopped fresh mint.

Conclusion:

The Olive Mint Quick Bread is a delicious and versatile bread that combines the savory flavors of olives and mint. With its moist and tender crumb, it's perfect for breakfast, brunch, or a snack. The bread is easy to make, requiring minimal ingredients and preparation time. It's also a great way to use up leftover olives and mint. Whether you're looking for a unique and flavorful bread to impress your guests or a quick and easy treat for yourself, this Olive Mint Quick Bread is sure to satisfy.

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