The olive loaf I have made is a classic, savoury meat product with a bologna-like texture infused with the distinct briny flavour of pimento-stuffed green olives. The blend of ground beef and pork provides a rich and slightly fatty base, allowing the loaf to maintain a smooth, cohesive texture. Using pink curing salt (Prague powder #1) preserves the meat and gives it a characteristic pink hue found in cured deli meats.
Seasoned with garlic powder, onion powder, ground mustard, and paprika, the loaf has a complex yet subtle flavour profile. A touch of coriander, nutmeg, and allspice adds an aromatic warmth that complements the savoury notes without overpowering them. Sugar or corn syrup balances the savoury elements, giving the loaf a mild sweetness that enhances its overall taste.
Pimento-stuffed olives are dispersed throughout the loaf, providing a tangy flavour and a visually appealing pattern when sliced. The olives’ brininess cuts through the meat’s richness, adding a layer of flavour complexity.
This olive loaf has a firm, sliceable texture, making it perfect for sandwiches, charcuterie boards, or as a protein-rich snack. The smoothness and cohesiveness of the meat mixture, achieved by thorough mixing and optional blending, give it a refined deli-quality feel.
👇 RECIPE BELOW
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Ingredients:
– 700g (25 oz) ground beef (80/20)
– 225g (8 oz) ground pork
– 150g (5.3 oz) pimento-stuffed green olives, drained and sliced
– 10g (2 teaspoons) kosher salt or 7g (1 1/4 teaspoons) of table salt.
– 2.5g (1/2 teaspoon) pink curing salt (Prague powder #1)
– 5g (2 teaspoons) garlic powder
– 3g (1 teaspoon) onion powder
– 3g (1 teaspoon) ground mustard
– 3g (1 teaspoon) ground coriander
– 3g (1 teaspoon) paprika
– 1g (1/2 teaspoon) ground black pepper
– 0.5g (1/4 teaspoon) nutmeg
– 0.5g (1/4 teaspoon) allspice
– 10g (1 tablespoon) sugar or 10ml (2 teaspoons) of light corn syrup.
– 120ml (1/2 cup) cold water
– 15g (2 tablespoons) powdered milk (optional, helps with texture)
Grease a 2lb loaf tin
oven at 340°F (170°C). 60-90 mins
Air fryer 320°F (160°C) 60-90 mins
Internal temp of 72°C
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29 Comments
Interesting! Never knew you could do anything with pimento-stuffed olives than just eat them as they come. Will be definitely trying this one in the future. I've probably got a jar of them lying somewhere around gathering dust.🧐😜😉
Why do you not put the olives in as the blend and even out the flavour……just a thought.
Where are some regular types of stores to be able to purchase pink curing salt and sausage making supplies. A meat deli perhaps? Suggestions welcomed.
Now there's a childhood memory 👍 Haven't seen this in years, Rik. Thanks for this, it looks fantastic
I love olive and pimento loaf. Especially the bologna type, but I would be willing to try the coarser grind. I think, however, I would like to try cooking it in the formed ham press (I know you have one!) and either poach it or cook it sous vide. Either way – yum.
Blown away, Rik, absolutely blown away. Your talent is amazing and endless, always in anticipation of the next video, and throughly enjoy re-watching your previous videos. Always learning something new from you. Thank you, friend 😊
Mmmm, I really love olive loaf. Didn’t know it was made like this!
Rik this was dads favorite bless you!
Looks great, wish you would post the entire recipe and not only the ingredients, also in the starts we usually cook in F not C Thanks for the recipe.
That looks fantastic Rik and I bet it was so tasty too.
I made uo the toast topper sauce it is delicious had sausage and mushroom, ham & mushroom too got 7 little tubs in the freezer 😋😋😋
Not a fan of olive loaf like we find in the USA, however I could see making this as an alternative meatloaf. Maybe with added jalapenos and a picadillo type sauce. It would definitely enliven meatloaf night.
I will definitely try this. My husband loves deli olive loaf. But due to health reasons he had to give it up. I think with this you can control the fat and sodium. Plus no nitrates and nitrites.
I love olive loaf! It's my favorite lunch meat! I just had an olive loaf sandwich for my supper tonight.
Yum Rik ANOTHER delish recipe. Thank you.
I looked at your site list of dishes, but there are so many to scroll through, and I give up. Be nice if it was alphabetical.
Looks awesome, great video. I'd never buy the factory version of this recipe but I believe this would taste very good
Wonderful Rik, have you ever made a homemade bologna loaf? I used to buy it at the store because it was cheap, not any more. Bloody outrageous what they want for Oscar Meyer's.
That's a tasty looking dish. I can't wait to try it. Thank you for posting the recipe. ❤
Love this comfort food! Those pan juices look good too. If you wanted to fancy it up, I’d try sieving the juices, adjusting the flavour with stock, and adding gelatine to mould the loaf in as a final touch. From one Chef to another, Chef’s kiss 💋
This is a work of art.
My thermometer is a fork stuck in for a few seconds, then touch my hand with the fork. If it's hot, it's done.
I grew up in New England (US) and ate lots of olive loaf and its cousin pickle and pimento loaf. I also love liverwurst which is getting pretty hard to find. I'd love it if you could show us how to make liverwurst. Thanks!
Cracking, i love olives will try that
I just love that you are doing all these meat recipes!
Would I get the same texture if I use beef only?
Looks delicious! Thank you for the video!
Just want to sing 'oh happy days' since Chef Rik appeared on utube. Favourite receipes, new receipes, basic techniques and a person who gives options. Add more salt or garlic or sugar or!!!!!!! To your taste. 😍😋😋😋😋😋
This is another way of making meat loaf which will be delicious and another receipe to be made at home, that will be asked for millions of times.
Thank you Chef Rik. 👏👏👏
Forgive my ignorance, but do you have to use the pink curing salt? Can you sub celery powder?
Also, how long will it last in the refrigerator?
Thanks ❤
So I made this. Well, a version of it. I left out the olives for a plain bologna. I made some changes: higher proportion of pork, leaner beef, more garlic, lots more corn syrup, no milk powder, used smoked paprika and I processed it longer so the mix was pretty fine. I formed 2 one-pound rolls and baked them on a rack. It sounds like a lot of changes but they were really just minor tweaks.
It was *outstanding*. Such a delicious flavor. I only mentioned my changes to illustrate that as long as you use the correct amount of curing salt and keep to Rik's curing times and cooking/internal temperatures you'll be fine. Play with it and make it yours. Mine was leaner and firmer and more uniform in appearance. I wanted it sweeter and more garlic-y and I got exactly what I planned. I'll try even more garlic and less grinding next time for a more 'old world' style like we used to get from the local butcher when I was a kid. Olive and pickle/pimento loaf is in my future.
One comment from my Better Half-it reminded him of zelodec, a Slovenian smoked sausage we usually have at Easter and he was very happy to have it. So I'll play with the seasonings and add liquid smoke and try to replicate it. I'm particularly fond of Lebanon bologna so that may be another project.
Thank you so much, Rik, for posting this. It was so easy to do and the results were fantastic. I'll be making more versions for sure. Oh, and the corned beef is brining in the fridge.