Matt Sinclair's Olive Loaf

Matt Sinclair's Olive Loaf

Cooking time


1. Preheat oven to 200C. Grease a loaf tin with Cobram Estate Robust Extra Virgin Olive Oil and line with grease-proof paper, leaving a 2cm, overhang of paper on each side, lengthways.

2. In a small bowl, whisk together the eggs and Cobram Estate Robust Extra Virgin Olive Oil until well combined. Add water to mixture and combine.

3. In a large mixing bowl, add the flour, cheese and olives and season with a pinch of salt and freshly ground pepper and mix to combine. Create a well in the centre of the dry ingredients and pour in the egg mixture. Mix ingredients well until you have a thick, even batter. Pour the batter into the lined loaf tin and level out with a spatula. Lightly drizzle over extra Cobram Estate Extra Robust Virgin Olive Oil and sprinkle with rosemary.

Place in the oven to bake for 30-40 minutes, or until a skewer inserted in the middle comes out clean. The loaf should be nicely golden brown. Remove from the loaf tin using the overhanging tabs and place on a wire rack to cool.

Ingredients Chevron Icon

3 medium eggs

100ml Cobram Estate Robust Extra Virgin Olive Oil, plus extra

250g self-raising flour

100g Gruyere cheese, grated

60g kalamata olives, pitted and halved

Salt and Pepper

1 Tbsp rosemary, roughly chopped

150 ml of water