Salted olive crisps are my new favourite snack. If you love olives, almonds, salt and pepper, then you’ll love these too.
This recipe is by David Lebovitz, a professional cook and baker living in Paris. In his latest cookbook, My Paris Kitchen, he mixes in wonderful stories about cooking in Paris. His recipes and instructions were very well written, detailed and easy to follow. I believe this is why the recipes that I have tried so far were so successful.
For this recipe, you will need one large bowl, a loaf pan and a baking sheet.
Whisk flour, sugar, thyme, salt, baking soda and black pepper together in a large bowl. Stir in buttermilk. Fold in almonds and olives. Pour the batter into a parchment lined loaf pan. Bake for 30 minutes.
Recipe by David Lebovitz, My Paris Kitchen
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon granulated sugar
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon black pepper
- 1 cup buttermilk
- ⅓ cup almonds, coarsely chopped
- ⅓ cup pitted olives, coarsely chopped
- Preheat oven to 350 degrees Fahrenheit.
- Lightly oil a 9-inch loaf pan and line with parchment paper.
- Whisk flours, sugar, thyme, sea salt, baking soda, and black pepper in a large bowl.
- Stir in buttermilk.
- Fold in almonds and olives.
- Pour batter into prepared loaf pan.
- Bake for 30 minutes.
- Remove from oven.
- Decrease oven to 325 degrees Fahrenheit.
- Slice loaf into ¼ inch thick slices or thinner, if possible.
- Lay the slices in a single layer on a parchment lined baking sheet.
- Bake for another 30 minutes, flipping halfway through, or until both sides are golden brown.
- Let cool on a wire rack.
Just a little trivia: Is an olive a fruit or a vegetable?
Had to think about this one, didn’t you?
Are you sure?
An olive is the fruit of an olive tree. If you answered correctly then congrats to you! Just like a tomato, it’s a fruit but it’s treated like a vegetable. ha! I asked 3 people and they all guessed vegetable.