Provencal Olive, Cheese and Tomato Loaf

Provencal Olive, Cheese and Tomato Loaf

In France, the pain aux olives is a very popular savoury loaf which, cut into cubes or thin fingers, is served with drinks.

It’s a savoury loaf, packed with flavours of cheese, bacon, olives and sundried tomatoes. This is also a convenient snack to have as a light lunch with a tossed green salad.

To make a vegetarian version, just leave out the bacon and ham.



  • 4 eggs
  • 1 large onion, finely choppped
  • 2 cloves crushed garlic (or 1 tsp powdered garlic)
  • 150 gr cheddar cheese
  • 110 ml olive oil
  • 150 ml white wine
  • 350 gr plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • Half tsp herbs de Provence
  • 60 gr sundried tomatoes
  • 100 gr chopped bacon
  • 200 gr lean ham (off the bone) sliced and cut into small pieces
  • 2 tblsp chopped parsley
  • 100 gr sliced green olives
  • 100 gr sliced black olives
Provencal Olive, Cheese and Tomato Loaf
Ada Barnett: Farmer at Art
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)

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