Homemade Olive Loaf Recipe

Ah, taking a trip down memory lane and wanting to recreate it! That’s a great project. While you can buy olive loaf at some deli counters, making it at home lets you control the quality of the ingredients.

It’s essentially a seasoned meatloaf, made to be eaten cold, with the signature olives mixed right in. Here’s a classic recipe that should bring back those childhood flavors.

Homemade Olive Loaf Recipe

This recipe is for a traditional, baked olive loaf. It’s simpler than it seems and far superior to the processed version.

Yields: 1 loaf (about 8-10 servings)
Prep time:20 minutes
Cook time:1 hour 15 minutes
Chill time:4+ hours (essential for slicing)

Ingredients:

· 1 ½ pounds ground pork (or a 50/50 mix of ground pork and ground veal)
· ½ pound ground beef (optional, for a richer flavor; you can use all pork if you prefer)
· 1 tablespoon kosher salt
· 1 ½ teaspoons black pepper
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon ground coriander (a classic sausage spice)
· ¼ teaspoon curing salt, aka Prague Powder #1 (Optional, but gives it that classic pink deli-meat color and preserved flavor. Handle with care and follow measurements exactly.)
· 2 large eggs, lightly beaten
· ½ cup ice water
· 1 cup pimento-stuffed green olives, roughly chopped (reserve a few whole ones for decorating the top)

Instructions:

1. Prepare the Pan: Preheat your oven to 300°F (150°C). Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the two long sides. This will make it incredibly easy to lift the cooked loaf out later.
2. Combine Meat and Spices: In a large bowl, combine the ground meat(s), salt, pepper, garlic powder, onion powder, coriander, and curing salt (if using). Use your hands to mix gently until the spices are evenly distributed. Avoid overmixing, which can make the meat tough.
3. Add Wet Ingredients: Add the lightly beaten eggs and ice water to the meat mixture. Mix again until everything is just combined. The water is key—it helps keep the loaf moist and gives it a fine, sliceable texture.
4. Fold in the Olives: Gently fold in the chopped olives until they are evenly scattered throughout the meat mixture.
5. Pack and Decorate: Transfer the meat mixture to the prepared loaf pan. Press it down firmly and evenly to eliminate any air pockets. Smooth the top with a spatula. For that authentic look, take a few whole pimento-stuffed olives and press them decoratively into the top of the loaf.
6. Bake: Cover the loaf pan tightly with aluminum foil. Place it in the preheated oven and bake for 1 hour. After 1 hour, remove the foil and continue baking for another 15-30 minutes, or until the internal temperature reaches 155°F (68°C) on a meat thermometer.
7. Weight and Chill (This is the Secret Step!):
   · Once baked, carefully remove the loaf from the oven. Take advantage of the hot loaf pan.
   · Place another layer of foil over the loaf itself. Then, place a slightly smaller pan or a flat plate on top of the foil. Weigh it down with several heavy cans (soup, beans, etc.).
   · Let the loaf cool to room temperature under the weight. This pressing step is what gives it the dense, firm texture perfect for slicing.
   · Once cool, transfer the weighted loaf to the refrigerator and chill for at least 4 hours, or preferably overnight.
8. Slice and Serve: Use the parchment paper “handles” to lift the chilled, firm loaf out of the pan. Use a sharp knife to slice it thinly. Enjoy on sandwiches with mustard or mayo, or just as a snack!

Simpler “Cheater’s” Version:

If you want the flavor even faster, you can make a “Olive Loaf Spread”:

· Finely chop about 1/2 cup of pimento-stuffed olives.
· Mix them into 8 oz of softened cream cheese or a container of store-bought pâté.
· Add a pinch of garlic powder and onion powder.
· Spread on crackers or toast. It’s different, but hits those same salty, olive-y notes.

No matter which way you go, I hope this recipe brings back some great memories. Enjoy your homemade olive loaf