I swap the butter out with roasted garlic olive oil, use 1/2 whole wheat and cut back on the onion. great flavor
So easy to make and definitely a crowd pleaser. Great with wine and cheese. I like to add just a few more olives than the recipe calls for.
Came out perfect and made two loaves as opposed to one large one. Next time I would put more olives in it, and I would also put some parmesan.
I made half this recipe and it is good and pretty easy. I baked it for 35 minutes and it could have used about 5 more minutes as it was a little soggy in the middle. all in all not overly flavorful. Don't skimp on the olives!
Such a good, savory bread! Came out great.
This is so good! And it's easy & quick. I followed recipe exactly, but next time I'm going to add about 1/4 grated parmesan or swiss cheese. Fantastic for breakfast or lunch with cheese, good with roast beef slices, or just by itself. Definitely best warmed or lightly toasted. Onions, oregano, are a must--possibly substitute something for the olives (roasted red peppers?) but great as is.
Great, easy bread to make. Put it in mini loaf pans and then freeze the extra loaves.
The bread was okay straight out of the oven, but not once cooled. Very dense. Strong initial taste, almost like drinking olive oil. My boyfriend took one bite, and threw the rest in the trash. He never throws away food!!!
Wow! My supper club loved this, even though two of us don't typically like olives. One woman kept cutting off more pieces of the bread to eat, even after dessert! I'd give it five starts straight out of the oven and lightly buttered, four starts left over because that great crispness on the outside is gone. I'm making another loaf this week, this time subbing some whole wheat flour for the white. Yum!
WAY too many onions; if I make it again i will definitely cut back. And it only took about 30 minutes to bake, not the suggested 45, so that threw me off a bit. I subbed whole wheat flour for half of the flour to give it a bit more nutritional value. The olives are the saving grace for this bread.
My family and I really enjoyed this bread. It was easy to make and had wonderful flavor. I used a combination of kalamata olives and sicilian green olives, but otherwise followed the recipe exactly. The lightly sauteed onions gave extra moisture and great flavor to this recipe. This is definitely a rustic, dense loaf bread. I wish it had browned more on the top (maybe b/c of the baking soda?) but the bread was moist and delicious. I think a small amount of chopped, fresh rosemary would also work well with this bread.
I love kalamata olives so I was really looking forward to trying this recipe but this bread turned out really dense and chewy and not in the good way like banana bread. It was cooked all the way through so I'm not sure what happened.
I really liked this recipe, as did my husband. It smelled wonderful coming out of the oven, and I finally had to have a sample of it before dinner, because it smelled so good. I did not have the kalamata olives so used regular black olives instead, and it worked fine. This will be a great bread to serve with soups and I would not hesitate to make this for company.
I don't like olives myself, but I made this bread for my husband and for friends. They really liked it, but the olives are very intense. Next time, I'll chop them smaller and maybe use a little less. One reviewer noted that it's not an attractive bread. I would say it's rustic looking. I'd serve it with a chunky soup or stew. I ran into one snag. When I added the cold buttermilk to the melted butter, the butter started to re-solidify. But it came out just fine anyway.
Fast and easy to make. My boyfriend loved this so much he ate almost the whole loaf!!
I'd actually give it 3.5 stars. It was very easy to make, and very tasty. The prep time took about 10 minutes, and the cooking time listed was right on. The only "drawback" is it is not an attractive bread, so I wouldn't necessarily serve it to guests. But my husband and I both really liked it and will make it again. Nice savory quick bread.