Olive you, a bushel and a peck
January 4, 2012
This past weekend was a milestone birthday for mrslovey, so I wanted to make her something special. Something she’d love. Something I find disgusting. Ingredients and opportunity combined, and I found myself making this recipe from KAF, a rosemary-olive-asiago loaf. After making mrslovey chop the olives (have I mentioned I find them disgusting?), the recipe pulled together quickly and easily, I and had the whole thing in the oven within 10 minutes.
The cheese on top turned into a nice savory, crunchy topping, the interior of the loaf was (according to reports) moist with good texture, and the herbs and cheese held up to the olives well. A little on the rich side, but overall delicious (if you like that kind of thing).
I used sharp cheddar instead of asiago, and I didn’t have fresh herbs or green onions, so used some chives that we had dehydrated at the end of summer. Other than that, I made it as written. I saw a reviewer mention that they made this and loved it, but without olives, because they dislike them. Really? So pray tell, why did you decide to choose a recipe that says OLIVE in the title? Sheesh. Anywho, while this was not a recipe that I chose to eat, mrslovey found it delightful, and that’s good enough for me. I’ll keep making it for her as often as she wants, as long as I never have to actually *touch* the olives. Seems like a fair trade.
loveysoven 
Now THIS is true love. =) Also, looks delish. Do you think you’d try it sans olives at some point?
I wouldn’t kick this bread outta bed for making crumbs. Give it here.
I’ve missed you. And I am amused, but not surprised, that you just happened to have cheese powder in stock 😉
Not only do I have it in stock, I have a second one in the freezer, to ensure I don’t run out at an awkward moment.