Feta, Mint and Kalamata Olive Savoury Loaf

French

If you love simple recipes that look impressive on the table, this feta, mint and Kalamata olive savoury loaf is a winner.

Soft, gently crumbly and full of flavour, it’s perfect for an appetiser, brunch or picnic.

Feta, Mint and Kalamata Olive Savoury Loaf Recipe (Easy Mediterranean Cake)

Bonjour tout le monde,

This feta, mint and Kalamata olive loaf is the kind of simple recipe that always feels special.

The crumb is soft, light and gently crumbly, with little pockets of melted feta and bursts of briny olive in every slice.

It comes together quickly with everyday ingredients and is ideal when you need something homemade but low effort.

Fresh mint adds a fragrant twist that lifts the flavours and makes a welcome change from more classic savoury cakes.

Perfect for relaxed entertaining, you can serve it warm or at room temperature for an apéritif, brunch buffet or light dinner with a crisp salad.

It also travels beautifully: the loaf keeps its shape, slices cleanly and slips easily into a lunchbox or picnic basket.

Enjoy it with crunchy raw vegetables, a Greek-style salad or a smooth vegetable soup.

Cut it into bite-sized cubes for a buffet table, or serve generous slices for a simple, satisfying meal.

Ingredients for feta, mint and Kalamata olive cake

For a standard loaf tin (about 20 x 10 cm / 8 x 4 inches):

• 200 g plain flour (all-purpose flour) : Forms the structure of the loaf. Standard white flour such as T45/T55 or all-purpose flour works well.
• 1 sachet baking powder (about 11 g / 2 ½ tsp) : Helps the loaf rise and stay light.
• 200 g feta cheese : Emietted feta adds saltiness and little creamy pockets throughout the crumb. Choose a block of feta in brine for best flavour.
• 3 large eggs : Bind the ingredients and give the cake a soft, tender texture.
• 100 ml olive oil : Keeps the loaf moist and brings a gentle, fruity flavour. Use a good quality extra-virgin olive oil if you can.
• 120 ml milk : Loosens the batter and contributes to the moist, soft crumb. Semi-skimmed or whole milk both work.
• 1 small bunch of fresh mint : Leaves finely chopped. Mint lifts the flavours and makes the loaf feel fresh and aromatic.
• 50 g pitted Kalamata olives : Roughly chopped. These dark Greek olives add a deep, tangy, slightly fruity flavour that contrasts with the feta.
• Salt and freshly ground black pepper : Season carefully, remember the feta and olives are already salty.
• Optional topping: A handful of mixed seeds (sesame, flax, poppy, sunflower, pumpkin…) for crunch and a pretty, bakery-style finish.

Step-by-step: how to make the loaf

1. Prepare the tin and preheat the oven

• Line a loaf tin with baking paper (or grease and flour it).
• Preheat the oven to 180°C / 350°F (fan if possible).

2. Prepare the fillings

• Crumble the feta into small chunks.
• Rinse, dry and finely chop the mint leaves.
• Roughly chop the Kalamata olives.
• Keep them aside; they’ll be folded in at the end.

3. Mix the wet ingredients

• In a large mixing bowl, whisk together the eggs, olive oil and milk until smooth and slightly frothy.

4. Add the dry ingredients

• In a separate bowl, combine the flour and baking powder.
• Tip this mixture into the wet ingredients.
• Using a spatula, fold gently until just combined. It’s fine if you can still see a few small lumps of flour. Avoid over-mixing, this is the key to a light, airy texture.
• Season with black pepper and a small pinch of salt if needed.

5. Fold in feta, mint and olives

• Add the crumbled feta, chopped mint and olives to the bowl.
• Gently fold them through the batter with a spatula, just enough to distribute them evenly without overworking the mixture.

6. Fill the tin and bake

• Pour the batter into the prepared loaf tin and level the surface.
• Sprinkle generously with mixed seeds for crunch and colour.
• Bake in the preheated oven for about 40 minutes.
• The loaf is ready when: it is well risen and golden, and a skewer inserted in the centre comes out clean or with a few moist crumbs (no wet batter).

7. Cool and serve

• Leave the loaf to cool in the tin for 10–15 minutes.
• Lift it out using the baking paper and place on a wire rack.
• Serve warm or at room temperature, sliced thickly or in bite-sized cubes.

Tips for a soft, airy savoury cake

• Do not over-mix the batter once the flour is added. Overworking develops gluten and makes the loaf dense.
• Watch the salt. Taste a small spoonful of batter (if you’re comfortable with raw egg) or keep extra salt to a minimum, as feta and olives are naturally salty.
• Check your oven. If the top browns too fast, cover loosely with foil for the last 10 minutes of baking.
• Let it rest. The loaf slices better once it has cooled slightly; cut it too hot and it may crumble more than you’d like.

Serving ideas

This feta, mint and olive loaf is very flexible:

• Apéritif / nibbles: cut into small cubes and serve on a platter with cherry tomatoes, crudités, dips or olives.
• Brunch or picnic: slice and pack with boiled eggs, cheeses, and fresh fruit.
• Light dinner: serve one or two slices with a big green salad, Greek-style salad or a bowl of velvety soup.
• Buffet table: combine with quiches, mini pizzas or other savoury bakes for an easy crowd-pleaser.

Variations and substitutions

– Different cheeses: replace part of the feta with goat’s cheese, ricotta salata or even a mild cheddar for a different flavour profile.

– Swap the herbs: replace some or all of the mint with basil, parsley, chives or oregano.

– Change the olives: if you don’t have Kalamata olives, use any good-quality black or green olives.

– Add more veggies: stir in a few chopped sun-dried tomatoes, roasted red peppers or spring onions.

Storage, freezing and reheating

– Room temperature: once completely cool, the cake keeps well for up to 24 hours wrapped in foil or in an airtight container.

– Fridge: store slices in an airtight box for up to 3 days. Bring back to room temperature before serving for the best texture.

– Freezer: wrap slices individually or layer with baking paper in a container. Freeze for up to 2 months. Defrost at room temperature, then warm briefly in a low oven (about 150°C / 300°F) if you like it slightly toasted.

FAQ

– Can I prepare the batter in advance? It’s best to bake the loaf soon after mixing, otherwise the baking powder will lose its effectiveness. You can, however, chop the feta, olives and herbs a few hours ahead and keep them in the fridge.

– Can I use dried mint instead of fresh? Fresh mint gives a much better flavour. If you only have dried mint, use a small amount (about 1-2 teaspoons) and pair it with another fresh herb like parsley or chives.

– Can I make individual cakes instead of one loaf? Yes. Divide the batter between greased muffin tins and bake at the same temperature for about 18-22 minutes, checking with a toothpick.

Other recipes for the appetiser

• Moist Zucchini and Feta bread
• Pesto Tarte soleil recipe : homemade sun tart
• Sun-dried tomato sauce-pesto rosso recipe