Introducing the perfect recipe for olive lovers everywhere - an olive loaf served with whipped rosemary olive oil butter!
But this dish would not be complete without our whipped rosemary olive oil butter. This creamy spread is made by blending together butter, Rosemary Infused Olive Oil, and fresh rosemary until light and fluffy.
It's the perfect accompaniment to the olive loaf, adding a burst of herbaceous flavor that perfectly complements the briny, salty olives in the bread.
Whether you're looking for a tasty appetizer or a satisfying snack, this dish will surely hit the spot. So time to give it a whirl!
Fresh Olive Loaf with Whipped Butter and Rosemary Olive Oil
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
- 1 cup chopped Sicilian Olives
- 1/4 cup Super Greek Extra Virgin Olive Oil
Whipped Rosemary Olive Oil Butter:
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup Rosemary Infused Olive Oil
- 1 tablespoon fresh rosemary, finely chopped
- Salt, to taste
How to Make: Olive Loaf
In a large bowl, combine the flour, salt, and yeast. Add the warm water and stir until a shaggy dough forms. Stir in the chopped olives and olive oil until evenly distributed.
Cover the bowl with plastic wrap and let the dough rise at room temperature for 12-18 hours, until doubled in size and bubbly.
Preheat your oven to 450°F (230°C) and place a large, lidded Dutch oven inside to heat up.
Once the oven and Dutch oven are hot, carefully remove the Dutch oven from the oven and sprinkle a bit of flour in the bottom to prevent sticking.
Dump the risen dough into the Dutch oven, cover with the lid, and bake for 30 minutes.
Remove the lid and bake for an additional 10-15 minutes, until the crust is golden brown.
Remove the bread from the Dutch oven and let cool on a wire rack before slicing and serving.
How to Make: Whipped Rosemary Olive Oil Butter
In a mixing bowl, combine the butter, olive oil, and chopped rosemary. Mix well until the ingredients are fully incorporated. Season the mixture with salt to taste, and mix again until everything is evenly combined.
Transfer the mixture to a food processor or stand mixer fitted with a whisk attachment. Whip the mixture on high speed for several minutes, until it becomes light and fluffy.
Transfer the whipped rosemary olive oil butter to a small serving dish or ramekin. Cover with plastic wrap and refrigerate until firm, for about an hour.
Serve chilled or at room temperature.
Time to Enjoy!
We hope you love this delicious olive loaf with whipped rosemary olive oil butter!
It is a must-try recipe for anyone who loves olives and bread. The combination of the savory, moist bread with the herbaceous, creamy butter is simply irresistible. Not only is it easy to make, but it's also versatile enough to be served in many ways.
Whether you enjoy it as a snack, a sandwich, or as a side dish, this dish is sure to become a favorite in your household.
Looking for other ways to use your Rosemary Infused Olive Oil? Try some rosemary smashed potatoes or some rosemary lemon sautéed chicken breasts! This oil add such a burst of flavor to any dish - and there are so many ways to use it.
Plus - don't forget to click the link below to download your own copy of this recipe to make the process even easier!