Rosemary, Olive and Feta Loaf
50 min
15 min
Medium
8
Ingredients- All-purpose flour1¾ cups
- Whole wheat flour½ cup
- Baking powder2 tsp
- Minced fresh rosemary1 tbsp
- Fine sea salt½ tsp
- Milk1 cup
- Eggs2
- Olive oil¼ cup
- Crumbled Mt. Vikos Barrel-Aged Feta½ cup
- Finely chopped, toasted walnuts⅓ cup
- Chopped pitted Kalamata olives⅓ cup
Method- Step01
Position a rack in the lower third of the oven and preheat to 350°F. Grease an 8x5-inch loaf pan.
- Step02
In a large bowl, whisk together the flour, whole wheat flour, baking powder, rosemary, and salt.
- Step03
In a medium bowl, whisk the milk, eggs, and oil. Add to the dry ingredients and stir until most of the flour is moistened, then fold in the feta, walnuts, and olives. The batter will be stiff.
- Step04
Scrape into the pan and smooth the top. Bake until a toothpick comes out clean, 45–50 minutes. Cool in the pan 10 minutes before unmolding to cool completely.
Made With Intention
PDO certification means what you're holding is the real thing — made in Greece, from Greek sheep and goat milk, by Greek hands.
Why Authentic Matters
True Greek feta is PDO certified and crafted exclusively from sheep and goat's milk — producing the bold, tangy flavor and crumbly texture that only an authentic recipe can achieve.
