Now it’s time to make an Olive-Mint Quick Bread.
Oh please don’t tell me you don’t want to cook. What? Tired you say? Not hungry you say? Don’t want to look another dirty dish in the face till you have to, you say?
Blasphemy. Buck up there and let’s get cooking.
Olive-Mint Quick Bread
1 1/2 C firmly packed pitted drained and chopped Kalamata olives
2 1/2 C AP flour
2 Tbs. baking soda
1 tsp. salt
2 Tbs. sugar
1/2 C chopped fresh mint leaves
1/2 C grated or finely minced onion
1/3 C olive oil
2/3 C milk
1. Preheat oven to 350F.
2. Put flour, baking powder, salt, sugar and mint together in a bowl and stir to mix. Make sure olives are fairly well dry then stir in.
3. In a separate bowl whisk together onion, eggs, oil and milk.
4. Stir egg mix into flour mix just till blended. Do not overmix.
5. Pour into greased standard-size loaf pan.
6. Bake in center of oven for between an hour and an hour and fifteen minutes (depending on the accuracy of your oven) till a toothpick or skewer comes out clean when you poke the center of the loaf all the way through.
7. Gently remove from loaf pan and let cool on rack.
Notes: The fresh mint can be replaced with approximately 3 Tbs. dry mint if you can not obtain it fresh. Dry mint is available at stores which sell spices in bulk (i.e. the local ‘health food store’ if you live outside a large city) or alternately the pure ‘mint tea’ found on the grocers shelf can be used.
Please don’t try to substitute a dull canned olive for the Kalamata though or you’ll end up with a very dull loaf.
There you go. Good with turkey. Good with cippoline agrodolce. Good with roast peppers. Good with all three together. Good with cheese.
And the antithesis of a sweet muffin, to boot.