 Sliced olive loaf, on a sandwich made from "olive bread" | |
| Type | cold cut |
|---|---|
| Place of origin | Possibly Italy or the United States of America |
| Main ingredients | olives; meat mixture typically made of beef, pork, or chicken |
| Food energy (per serving) | 134 calories (two slices) kcal |
Olive loaf is a type of meatloaf or cold cut embedded with pimento-stuffed green olives similar to the Italian sausage meat mortadella. The deli meat—typically a mixture of beef and pork, though chicken has been used by meat producers such as Oscar Mayer — is often made by mixing green olives into milk powder before mixing it into the meat with spices such as mace, coriander and pepper. Green olives are typically the olives used in the loaf, as black olives would tend to bleed into the meat. In some cases, the meat mixture thickened with additives like milk powder and soy flour to prevent the olives from sinking. It is often sold in loaf-shaped sets.
See also
References
- "Searching for answers to food mysteries". Chicago Tribune. 17 June 2009. Archived from the original on July 15, 2010. Retrieved 1 March 2015.
- Pearson, A. M.; Gillett, T. A. (1996-09-30). Processed Meats. Springer. ISBN 9780834213043. Retrieved 1 March 2015.
- "Olive Loaf". Glossary of Sausages and Prepared Meats. National Hot Dog & Sausage Council. Retrieved November 5, 2020 – via meatinstitute.org.
- Ellis, Merle (October 9, 1986). "Processing Plant in the Kitchen Can Turn out Fresh Sandwich Meat". Chicago Tribune. Retrieved November 5, 2020.
- ^ Daley, Bill (May 22, 1997). "Uncovering the Secrets of Olive Loaf". The Hartford Courant. Retrieved November 5, 2020.
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