Feb 10, 2014

Kalamata Olive and Oregano Mini Loaves

Kalamata Olive and Oregano Mini Loaves from Karen's Kitchen Stories

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.

Kalamata Olive and Oregano Mini Loaves from Karen's Kitchen Stories

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?

Kalamata Olive and Oregano Mini Loaves from Karen's Kitchen Stories

I love the look of the fresh oregano (home grown!) sprinkled on top of the loaves right before baking.

Kalamata Olive and Oregano Mini Loaves from Karen's Kitchen Stories

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


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. 


  1. Ehy Karen I've posted a similar recipe some days ago, I think your mini loaves could be another version of Cyprus bread.Since I have been preparing "my version" for a longtime, I'm happy to hear about your super interesting recipe!

  2. Wow, Karen! These are absolutely gorgeous!! Mini size servings are always more fun for sure. :)

  3. Simply adorable! Reminds me of the French "savory cakes" I used to enjoy at dinner parties in Paris, but your version baked in mini-size is even better!

    I took a look at the cookbook, and I think the only chapter that would appeal to me would be tea time mini-loaves, so I guess I'll pass... but I am pinning this recipe for sure!

    1. That's why I gravitated toward the little loaves. Although, trying the little pies as cookies does kind of appeal to me. =)

  4. LOVED it! We adore eliopsomo (olive-bread), and this is such an amazing version! Thank you so much Karen!

  5. I've made similar French and Italian cakes that are quick breads like these, but always with cheese. These are absolutely beautiful, and obviously don't need cheese!

  6. Oooh, I loooove Kalamata olives. I've seen olive yeast breads, but since I am scared of yeast I'm so happy to find an olive quickbread! Looks amazing!

    1. Don't be scared of yeast! I'll talk you through it!

  7. Really like the looks and flavors in this. I'm thinking one of my red pepper jams would be very good on this.

  8. This quickbread is fantastic, Karen. I'm so pleased I picked this for SRC this month. It keeps really well, and it's absolutely fabulous with some spiced, marinated feta I made the other day.


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