These savory little Kalamata Olive and Oregano Mini Loaves are perfect for an afternoon tea table.
I think they would also be lovely cut into tiny slices and spread with a bit of goat cheese or tomato jam and served as an appetizer.
They are loaded with Kalamata olives and fresh oregano, and are really easy to make. They are super moist (buttermilk!) even though there is only a small amount of butter.
The recipe calls for baking these mini loaves in these linked mini loaf pans. I didn't have that set of pans, but I did happen to have this one. Don't fret if you don't have mini pans because you can make one regular sized loaf in a 9 inch by 5 inch pan. It's just that mini is so much cuter, right?
I love the look of the fresh oregano (home grown!) sprinkled on top of the loaves right before baking.
This recipe is from a new cookbook Easy As Pie Pops: Small in Size and Huge on Flavor and Fun by Andrea Smetona.The book is full of adorable mini desserts such as pie pops (mini pies on a stick!), cake pops, and mini tea loaves. The author is the owner of Cakewalk Desserts (www.cakewalkdesserts.com) in Laguna Niguel, California. The book is filled with beautiful photographs, step-by-step instructions, and links to resources for supplies. I can't wait to try baking and tasting the different mini pies. (I also love that the author includes both the volume and weight of the ingredients.)
Kalamata, Olive & Oregano Mini Loaves
YIELD: 8 MINI LOAVES OR ONE 9" X 5" (22 X 12 CM) LOAF
1 tbsp (14 ml) olive oil
1 C (151 g) finely chopped yellow onion
2 C (198 g) all-purpose flour
1 tsp baking soda
½ tsp salt
1 C (236 ml) buttermilk
2 tbsp (28 g) butter, melted
2 large eggs
1 C (180 g) pitted and chopped kalamata olives
3 tbsp (9 g) fresh oregano, chopped plus extra for sprinkling on loaves
Preheat the oven to 350°F (176°C). Grease and flour an eight-loaf linked mini loaf pan or one 9 x 5-inch (22 x 12 cm) loaf pan.
Heat the oil in a large, nonstick skillet over medium heat; add the onion and sauté for 3 minutes, or until tender. Set aside.
Combine the flour, baking soda and salt in a large bowl and make a well in the center of the mixture.
In a separate bowl, combine the buttermilk, melted butter and eggs, stirring with a whisk. Pour the buttermilk mixture into the well of the flour mixture, stirring just until moistened. Fold in the cooked onions, olives and oregano.
Transfer to the prepared mini loaf pan and sprinkle the tops with more chopped oregano. Bake for 15 to 20 minutes (or 25 to 35 minutes using a 9 x 5-inch pan [22 x 12 cm]), or until a toothpick inserted into the center comes out clean.
Let cool for at least 15 minutes in the pan before transferring to a cooling rack and serving.
Recipe is from Easy as Pie Pops: Small in Size and Huge on Flavor and Fun by Andrea Smetona. Page Street Publishing, November, 2013. Printed with permission.
Disclosure: The nice folks at Page Street Publishing provided a copy of the book for review. Opinions are my own.