Olive you!! Olive and cheese loaf…

This week we have a recipe from Stephanie Alexander’s Kitchen Garden Companion. We all have an addiction for olive loaf in this household, so I was super keen to try this out! It did end up a bit crumbly, but I think that is due to the cook using egg replacer instead of the eggs, for those of you that do have a family member with an egg allergy, I’d still say to use it, it tasted delicious anyway, but I think it would have worked out better with the actual eggs in it.

everything you need for olive loaf

Olive and Cheese Loaf
(makes 1 loaf)

250g self-raising flour
100g firm mozzarella or gruyere style cheese, coarsely grated
100g sliced ham, chopped
50g black olives, pitted and halved
a pinch of salt
½ teaspoon of freshly ground black pepper
3 free-range eggs
100ml olive oil
1 tablespoon of extra virgin olive oil

Preheat oven to 200°C. Grease a 22x12cm loaf tin with olive oil and line with baking paper.

Combine flour, cheese, ham, olives, salt and pepper in a mixing bowl.

Ready to mix it up

In another bowl, whisk eggs and olive oil.

Make a well in flour mixture, then tip in egg mixture. Mix quickly, but thoroughly to form a thick batter. (I used egg replacer so that Master O could have some too – 3 eggs worth of egg replacer wasn’t enough to create the right consistency, so when using egg replacer try enough for 4-5 eggs and up the oil content a bit as well. Add to the mix until you get the desired consistency).

Looking good

Spoon batter into prepared tin and roughly smooth top with a large metal spoon. Drizzle with extra virgin olive oil.

Ready to bake it baby

Bake loaf for 30 minutes or until a skewer inserted in the middle comes out clean. Turn out onto a cake cooling rack.

Olive you!



  1. Such and easy breadd to make and no need to bring out the mixer. Served with a grren salad, that’s a complete meal.

  2. Looks yummy! Did you know that you can use Orgran egg replacer to make meringue?


    and here is a great site (Vegan) with some really amazing ways to use egg replacer to make some delicious recipes


    • Thanks for that! We actually had some Pavlova yesterday (like meringue but soft and fluffy on the inside if you aren’t from Australia – its pretty much our National Dessert. Here’s one we prepared earlier ) so Master O had to sit out – though TBH its so full of sugar I didn’t really feel that bad about it!

      But I always wondered to what point you could use it? Like I’m guessing it wouldn’t work so well for omelettes? Will check out that blog – thanks 🙂

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