The term olive loaf can refer to two different food products. It can be a type of meatloaf or cold cut embedded with pimento-stuffed green olives. Or a loaf of olive bread, a bread where the loaf of bread is laced with whole olives.
- 3 1/2 lb. Pork, trim
- 1 1/4 lb. Beef, lean
- 1/2 lb. Pork back fat
- 5 tablespoon salt
- 2 cups Olives, green, pimento
- 1 1/2 cup Non-fat dry milk
- 2 1/2 tablespoons Onion powder
- 1 tablespoon Sugar
- 1 1/2 tablespoon Paprika
- 2 1/2 tablespoons Sodium Phosphate
- 3 3/4 tablespoons White pepper, ground
- 1 3/4 tablespoon Garlic powder
- 3/4 tablespoon Celery seeds
- 1 tablespoon Coriander, ground
- 1 tablespoon Cardamom, ground
- 1/2 tablespoon Nutmeg, ground
- Cube the lean and fat meats and chill them to 38°F.
- Grind the jowls through a 3/16-inch plate and set aside.
- Grind the lean meat [pork and beef] with the salt, and one half cup of ice water through a 3/16-inch plate and refrigerate for 1 hour.
- Add ground jowls and other ingredients to the ground lean meats.
- Emulsify to 58°F in a food processor or chopper.
- Coat the olives with a little soy powder to aid in binding to the paste
- Gently fold in the olives and distribute them evenly throughout the paste.
- Stuff the paste into a loaf pan or 4 1/2-inch casings. If you use a bread pan, line the pan with enough cling wrap to cover over the top of the loaf. [Use waterproof casings if cooking in the water!]
- Cooking can be done in water or smoker oven [no smoke] at 180°F; remove when the internal temperature is 150°F.
What kind of meat is Olive Loaf?
Most often Olive Loaf is made with beef and pork, but can also be made with chicken and turkey. It’s blended with green olives (not black olives because of firmness and aesthetic appeal). The loaf preparation is same as bologna loaf but can have a different taste depending on the spices used.