The Home Economics Bit

Health Benefits Of Olives & Olive Oil | Holland & Barrett (hollandandbarrett.com)

Top health benefits of olives

  1. Packed with healthy fats

Olives are made up of about 10-15% fat. Don’t fear, though, as most of this is a good type of fat called oleic acid. Studies show that it can help the body’s immune response and support heart health.

  1. Are hydrating

Olives are mostly made up of water, making them a great food to eat whole if you’re after some extra hydration. Typically, most olives are about 80% water.

  1. Are a source of vitamin E

As a fatty stone fruit, olives are a naturally good source of vitamin E. This vitamin is a powerful antioxidant, helping protect cells against free radical damage.

  1. Contain iron

If you choose to eat black olives, you’ll have the added health benefit of them being a source of iron. Iron is an essential nutrient which helps your red blood cells transport oxygen around the body.

Gluten Free Crusty White Loaf with Feta and Olives

Gluten Free Mummy
My Gluten Free Crusty White Loaf is the perfect sandwich loaf for anyone following a gluten free diet. The addition of feta and olives ensure that this loaf is bursting with flavour, yet it's deceptively quick and easy to make.
Prep Time 10 minutes
Cook Time 1 hour
Proofing Time 1 hour
Course Breads

Ingredients
  

  • 2 egg whites
  • 6 tbsp oil
  • 1 tsp apple cider vinegar
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 200 ml milk
  • 260 ml tepid water
  • 500 g gluten free self raising flour
  • 2 tsp fast action yeast ensure it's gluten free
  • 50 g pitted green olives chopped
  • 100 g feta chopped

Instructions
 

  • Preheat oven to 38°C (to prove).
  • Roughly chop the olives and the feta. Set aside.
  • Sieve the dry ingredients into a mixing bowl.
  • Add egg whites, milk, water, oil and vinegar to the dry ingredients. Mix to combine. Use a dough hook if you have a food mixer, if not use a wooden spoon.
  • Add the olives and feta. Mix to combine.
  • Transfer the dough to an oiled loaf tin. Cover with oiled cling film, and proof in the preheated oven (at 38°C) for one hour.
  • After one hour the dough should have almost doubled in size. Remove from the oven and immediately preheat the oven to 200°C.
  • Bake for 20 minutes at 200°C. Then reduce the heat to 190°C for a further 40 minutes.
  • 10. Once baked, allow to cool slightly in the tin before removing and transferring to a wire rack to cool completely.
Keyword feta, gluten free, olive, white bread