Olive and Onion Bread

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1/2 cup TAO Olive Oil (e.g. Extra Virgin, Butter Infused, Rosemary Pressato, Herbs de Provence Infused, Cilantro & Red Onion Infused, or Roasted Onion)

• 1/4 cup TAO Balsamic Vinegar (e.g. Traditional, Black Mission Fig, or Herbs di Napoli)

• 2 shallots, diced

• 1/4 cup pitted and sliced kalamata olives

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh oregano

• 3/4 cup water

• 1 large egg

Directions

1. Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.

3. In a large bowl, whisk together the TAO Extra Virgin Olive Oil and TAO Balsamic Vinegar. Stir in the diced onion, sliced olives, parsley, and oregano.

4. Gradually stir in the dry ingredients, mixing until just combined. Add the water and egg, and mix until smooth.

5. Pour the batter into the prepared loaf pan, and smooth the top.

6. Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.

7. Allow the bread to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.