Ingredients

  • 1 ½ tsp J. Olive Co. Sicilian Lemon Balsamic
  • ½ cup milk
  • 6 Tbsp J. Olive Co. Eureka Lemon olive oil
  • 1 cup sugar
  • 3 tsp fresh lemon juice
  • 1 Tbsp lemon zest
  • 2 eggs
  • 1 ½ cup flour
  • 1 tsp baking powder
  • ¼ tsp salt
Glaze
  • ¼ cup sugar
  • 1 Tbsp lemon juice
  • 1 tsp lemon zest
Blueberry Jam
  • 1 cup fresh blueberries
  • ¼ cup sugar
  • ¼ cup J. Olive Co. Blueberry Balsamic
  • ¼ cup fresh lemon juice
  • 1 tsp lemon zest

Instructions

To Prepare Bread:

  1. Preheat oven to 350 degrees.
  2. Lightly grease and flour a loaf pan; set aside.
  3. In a glass measuring cup, add 1 ½ teaspoons Sicilian Lemon Balsamic Vinegar and enough milk to measure ½ cup. Stir and set aside.
  4. In a large bowl, beat Whole Fruit Eureka Lemon EVOO and sugar for 1 minute. Add lemon juice and lemon zest. Beat in eggs (one at a time).
  5. In another bowl combine flour, baking powder, and salt. Gradually add the flour mixture and lemon balsamic-milk (alternating) into the sugar mixture, beating well after each addition.
  6. Pour into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from oven and gently poke holes (using a wooden skewer) on the top of the bread.
  8. Combine glaze ingredients and slowly drizzle the glaze on top.
  9. Allow bread to cool for about 10 minutes. Gently run knife along edges and remove the bread from the pan.
  10. Place on a cooling rack and cool completely before slicing.

To Prepare Jam:

  1. Combine blueberries, sugar, Blueberry Balsamic Vinegar, lemon juice, and lemon zest in a saucepan.
  2. Bring to a boil (stirring occasionally) and then reduce heat to a simmer.
  3. Continue simmering until blueberries soften and liquid becomes syrupy (about 30-40 minutes).
  4. Cool and keep covered in the refrigerator until use. Spread on a slice of Lemon Olive Oil Bread . . . Enjoy!

Recipe courtesy of A Twist on Olives

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