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Sep 22, 2019

Kalamata Olive and Oregano Mini Loaves

These savory little Kalamata Olive and Oregano Mini Loaves are perfect for an afternoon tea table.

Kalamata Olive and Oregano Mini Loaves

I think these Kalamata Olive and Oregano Mini Loaves 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.

I'm a giant fan of salty and savory kalamata olives. They are so good in this Spinach and Olive Focaccia and this Citrus and Celery Salad.

Olive and Oregano Mini Loaves

I baked these loaves in this mini loaf pan by Wilton. 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 with leaves

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

Ingredients you will need to make these kalamata olive loaves:

First, you will need kalamata olives. I found a jar of seeded and sliced kalamata olives, which worked perfectly for this bread. 

Next, you will need onions, buttermilk, and fresh oregano leaves. 

Kalamata Olive & Oregano Mini Loaves with leaves

I shared some slices of these loaves with some of my colleagues at work, thinking that no one would be interested. I was totally wrong. Slices of this bread disappeared rather quickly!

Kalamata Olive & Oregano Mini Loaves with oregano

This quick bread is moist, savory, and delicious.

I'm a huge fan of savory quick breads, including this cheddar bacon chive breadQuick bread is so easy to make, and you can add any ingredients you like!

Easy Quick Bread Recipes

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Kalamata, Olive & Oregano Mini Loaves

Yield: 8 mini loaves or one 9 inch by 5 inch loaf
These savory little Kalamata Olive and Oregano Mini Loaves are perfect for an afternoon tea table.


  • 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


How to cook Kalamata, Olive & Oregano Mini Loaves

  1. 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.
  2. Heat the oil in a large, nonstick skillet over medium heat; add the onion and sauté for 3 minutes, or until tender. Set aside.
  3. Combine the flour, baking soda and salt in a large bowl and make a well in the center of the mixture.
  4. 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.
  5. 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.
  6. Let cool for at least 15 minutes in the pan before transferring to a cooling rack and serving.
quick bread, kalamata olives,
Quick breads
Created using The Recipes Generator
This recipe is from the cookbook, Easy As Pie Pops: Small in Size and Huge on Flavor and Fun by Andrea Smetona. Printed with permission. 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 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.)

This recipe was originally posted in February, 2014. This post included updated photos (I remade the recipe), a printable recipe card, and feedback on the recipe. 

Disclosure: The nice folks at Page Street Publishing provided a copy of the book for review. Opinions are my own. 

Would you like to comment?

  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.

  9. I like that this is a savory quick bread. Normally quick breads equal sweet breads in my mind.

    1. I'm very partial to savory ones. Especially with cheese =)

  10. My husband would LOVE these! Totaally trying them for him.

  11. I love how cute and tasty these are. Your ingredients sound awesome, and savory breads are a welcome change from the sweet ones!

  12. I don't think I've ever had a savory quick bread. What an awesome idea!

  13. So many ideas are racing through my mind to use these loaves: brushetta appetizers, garlic bread, devour whole...

  14. This sounds so delicious! I love olives and feta and this sounds so tasty! I can't wait to try it.

  15. Hello Karen. Can I use white onions instead of yellow? Thank you. Beverly

  16. These were fabulous!!! Beverly

  17. Georgia PapadimitriouMarch 8, 2024 at 12:13 PM

    Can I use dry oregano?

    1. I haven't tried it but I think you could, but not nearly as much. If you like the look of the greens, you could add fresh parsley along with the dried oregano.


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