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 be using a local variety of olives, called “Nyons”. They are protected by a quality label that guarantees the 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).

Ingredients:

100g pittes Nyons olives

150g plain flour

2 free-range eggs

4 tbsp double cream

4 tbsp extra virgin olive oil

½ tsp chopped rosemary

½ tsp chopped thyme

1 tsp sugar

½ tsp salt

½ pepper

1 tsp baking powder

Preheat your oven at 180°C

Grease and base line a loaf tin (1 litre or 10×20)

In a bowl, whisk the eggs with the salt, pepper and sugar until the volume doubles.

Add the thyme, rosemary, cream and oil. Sieve the flour and baking powder and add to the mixture.

Put in the oven and bake for about 40min. 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 5min in the tin before turning out on a wiring rack to cool.

You can send us your pics if you give it a go 🙂 Bon Appétit !

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 be using a local variety of olives, called “Nyons”. They are protected by a quality label that guarantees the 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).

Ingredients:

100g pittes Nyons olives

150g plain flour

2 free-range eggs

4 tbsp double cream

4 tbsp extra virgin olive oil

½ tsp chopped rosemary

½ tsp chopped thyme

1 tsp sugar

½ tsp salt

½ pepper

1 tsp baking powder

Preheat your oven at 180°C

Grease and base line a loaf tin (1 litre or 10×20)

In a bowl, whisk the eggs with the salt, pepper and sugar until the volume doubles.

Add the thyme, rosemary, cream and oil. Sieve the flour and baking powder and add to the mixture.

Put in the oven and bake for about 40min. 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 5min in the tin before turning out on a wiring rack to cool.

You can send us your pics if you give it a go 🙂 Bon Appétit !

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 be using a local variety of olives, called “Nyons”. They are protected by a quality label that guarantees the 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).

Ingredients:

100g pittes Nyons olives

150g plain flour

2 free-range eggs

4 tbsp double cream

4 tbsp extra virgin olive oil

½ tsp chopped rosemary

½ tsp chopped thyme

1 tsp sugar

½ tsp salt

½ pepper

1 tsp baking powder

Preheat your oven at 180°C

Grease and base line a loaf tin (1 litre or 10×20)

In a bowl, whisk the eggs with the salt, pepper and sugar until the volume doubles.

Add the thyme, rosemary, cream and oil. Sieve the flour and baking powder and add to the mixture.

Put in the oven and bake for about 40min. 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 5min in the tin before turning out on a wiring rack to cool.

You can send us your pics if you give it a go 🙂 Bon Appétit !

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 be using a local variety of olives, called “Nyons”. They are protected by a quality label that guarantees the 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).

Ingredients:

100g pittes Nyons olives

150g plain flour

2 free-range eggs

4 tbsp double cream

4 tbsp extra virgin olive oil

½ tsp chopped rosemary

½ tsp chopped thyme

1 tsp sugar

½ tsp salt

½ pepper

1 tsp baking powder

Preheat your oven at 180°C

Grease and base line a loaf tin (1 litre or 10×20)

In a bowl, whisk the eggs with the salt, pepper and sugar until the volume doubles.

Add the thyme, rosemary, cream and oil. Sieve the flour and baking powder and add to the mixture.

Put in the oven and bake for about 40min. 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 5min in the tin before turning out on a wiring rack to cool.

You can send us your pics if you give it a go 🙂 Bon Appétit !