Table of Contents

Kalamata Olive Bread With Oregano: A Savory Slice of Sunshine

I still remember the day I discovered the magic of kalamata olives. I was a young culinary student, interning at a small trattoria in Tuscany. The aroma of freshly baked bread mingled with the briny, fruity scent of olives marinating in herbs and olive oil. One bite of the chef’s kalamata olive and rosemary focaccia, still warm from the wood-fired oven, and I was hooked. That taste of the Mediterranean sun baked right into the bread… I’ve been chasing that flavor ever since. This Kalamata Olive Bread with Oregano is my tribute to that experience.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Yield: 1 loaf
Dietary Type: Vegetarian

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter, melted
2 large egg whites
¼ cup pitted kalamata olives, chopped
1 tablespoon chopped fresh oregano
Cooking spray

Equipment Needed

Large nonstick skillet
Large bowl
Whisk
8 x 4-inch loaf pan (or two mini loaf pans)
Wire rack

Instructions

Preheat your oven to 350°F (175°C). Proper preheating is essential for even baking.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the finely chopped onion to the pan and sauté for about 3 minutes, or until the onion is tender and translucent. This step mellows the onion’s sharpness and allows its sweetness to come through in the final bread. Set the sautéed onion aside to cool slightly.
In a large bowl, combine the all-purpose flour, baking soda, and salt. Whisk or sift the dry ingredients together to ensure even distribution of the baking soda and salt, which is crucial for proper rising and flavor. Make a well in the center of the dry mixture.
In a separate bowl, combine the low-fat buttermilk, melted butter, and egg whites. Whisk these wet ingredients together until they are well combined. The buttermilk adds a delightful tang and contributes to the bread’s moistness.
Pour the buttermilk mixture into the well in the center of the flour mixture. Stir just until the dry ingredients are moistened. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can develop the gluten in the flour, resulting in a tough bread.
Gently fold in the sautéed onion, chopped kalamata olives, and fresh chopped oregano. Distribute these ingredients evenly throughout the batter, being mindful not to overmix. The olives and oregano provide the signature savory flavor of this bread.
Coat an 8 x 4-inch loaf pan (or two mini loaf pans) generously with cooking spray. This prevents the bread from sticking to the pan. Pour the batter into the prepared pan(s), spreading it evenly. If using mini loaf pans, divide the batter equally between them.
Bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Ovens can vary, so start checking for doneness around the 40-minute mark. If the top of the bread is browning too quickly, you can loosely tent it with aluminum foil to prevent burning. If baking in two mini loaf pans, begin checking for doneness at 35 minutes, as they will likely bake faster.
Once baked, cool the bread in the pan on a wire rack for 10 minutes before removing it. This allows the bread to set slightly, making it easier to remove from the pan without breaking.
Carefully remove the bread from the pan and transfer it to the wire rack to cool completely. Allow the bread to cool completely before slicing and serving to prevent it from becoming gummy.

Expert Tips & Tricks

For a deeper olive flavor, use olive oil infused with herbs or garlic for sautéing the onion.
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it stand for 5 minutes before using.
Don’t have fresh oregano? Dried oregano can be substituted, but use only 1 teaspoon, as dried herbs have a more concentrated flavor.
To prevent the olives from sinking to the bottom of the loaf, toss them with a tablespoon of flour before folding them into the batter.
For an extra crusty top, brush the loaf with melted butter or olive oil before baking.

Serving & Storage Suggestions

This Kalamata Olive Bread with Oregano is delicious served warm or at room temperature. It pairs perfectly with soups, salads, or as a side dish with grilled meats and vegetables. Try it toasted with a smear of goat cheese or ricotta for a flavorful appetizer.

To store, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for 2-3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To reheat, wrap the bread in foil and warm it in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also toast individual slices for a quick and tasty snack.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	122.5 kcal	N/A
Calories from Fat	33 g	28%
Total Fat	3.8 g	5%
Saturated Fat	1.6 g	7%
Cholesterol	5.9 mg	1%
Sodium	270.8 mg	11%
Total Carbohydrate	18.4 g	6%
Dietary Fiber	0.9 g	3%
Sugars	1.6 g	6%
Protein	3.6 g	7%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular all-purpose flour. You may need to add a binding agent, such as xanthan gum, to help hold the bread together.
Vegan: Replace the buttermilk with non-dairy buttermilk (made by adding lemon juice or vinegar to non-dairy milk). Use a vegan butter substitute and flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) in place of the egg whites.
Cheese Lover’s Version: Add ¼ cup of crumbled feta cheese or grated Parmesan cheese to the batter for a cheesy twist.
Spicy Kick: Add a pinch of red pepper flakes to the batter for a subtle heat.
Herb Garden: Experiment with other fresh herbs, such as thyme, rosemary, or basil, in addition to or in place of the oregano.

FAQs (Frequently Asked Questions)

Q: Can I use black olives instead of kalamata olives?

A: While you can substitute black olives, keep in mind that kalamata olives have a distinct fruity and slightly tangy flavor that is central to this recipe. Black olives will provide a saltier and less complex flavor.

Q: Can I freeze this bread?

A: Yes, this bread freezes well. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Q: My bread is sinking in the middle. What did I do wrong?

A: This could be due to several factors, including overmixing the batter, not baking the bread long enough, or using baking soda that is past its expiration date. Make sure to use fresh baking soda and avoid overmixing.

Q: Can I make this bread in a different size loaf pan?

A: Yes, but you may need to adjust the baking time. If using a larger pan, the bread will bake faster, so start checking for doneness earlier. If using smaller pans, the bread may take longer to bake.

Q: What can I serve with this bread?

A: This bread is delicious with soups, salads, cheeses, and dips. It also makes a great accompaniment to pasta dishes or grilled meats. Try it with a drizzle of olive oil and a sprinkle of sea salt for a simple and satisfying snack.

Final Thoughts

I sincerely hope you’ll give this Kalamata Olive Bread with Oregano a try. It’s a simple yet incredibly flavorful bread that’s perfect for any occasion. The combination of briny olives, aromatic oregano, and moist crumb is truly irresistible. Don’t hesitate to experiment with different herbs and cheeses to create your own unique version. Share your creations and feedback – I’d love to hear what you think! And if you’re looking for a perfect pairing, try this bread with a creamy tomato soup or a crisp Greek salad. Happy baking!

Kalamata Olive Bread With Oregano Recipe