Savoury Olive Cake Appetizer

Needless to say, in the south of France love “L’apéro,” as we call it here. Call it aperitif, pre-dinner nibbles; it’s all about sharing a great time with your friends and family. A traditional aperitif is made of different olive varieties, tomatoes (either confites or small fresh ones), some nice cheese and sometimes cold meat cuts. But if you have some time on your hands, it’s always nice to add one or two homemade delights.

Here is a recipe for a savoury olive cake or bread that can be eaten on its own or even replace the bread for your dinner. We’ll use a local variety of olives called “Nyons”. They are protected by a quality label that guarantees their origins and quality. They grow in the town of the same name (Nyons), located 70km north of Avignon and are picked at full maturity between December and January. If you can’t get your hands on Nyons Olives, try and look for good quality black olives (Greek Kalamatas, for example).

Savoury Olive Cake

Today we’re sharing a delicious recipe made of Provençal ingredients that will be perfect for your aperitif and a glass of Rosé (or 2!).

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine French, Provencal

Servings 6 People

Equipment

• 1 loaf pan, non-stick (12x6.5in)
• 1 mixing bowls, stainless steel
• 1 whisk 12-inch stainless steel
• 1 cooling rack (10x15-inch)

Ingredients

  

1x2x3x

• 100 g Nyons olives pitted
• 150 g Plain Flour
• 2 eggs free-range
• 4 tbsp double cream
• 4 tbsp extra virgin olive oil
• 1/2 tsp rosemary chopped
• 1/2 tsp thyme chopped
• 1 tsp Sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp baking powder

Instructions

 

• Preheat your oven at 180°C
• Grease the base and line a loaf pan
• In a bowl, whisk the eggs with the salt, pepper and sugar until the volume doubles.
• Add the thyme, rosemary, cream and oil. Use a sieve to add the flour and baking powder to the mixture.
• Put in the oven and bake for about 40 minutes. To check if the cake is ready, insert a skewer in the center of the cake. It should come out clean.
• Leave to rest for about 5 minutes in the tin before turning out on a wiring rack to cool.

Keyword Olives

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).