If you’ve ever spotted that pink deli loaf dotted with green olive slices and tiny red pimento bits, you’ve met the classic olive loaf. It’s a bologna-style luncheon meat that’s mildly seasoned, smooth and sliceable, and perfect for sandwiches, party trays, and snack plates. Making it at home lets you control the ingredients, salt level, and texture—plus you can pack it with as many olives as you like.
This recipe creates a firm, sliceable deli-style loaf with a mild savory flavor and that signature olive-and-pimento look. It’s cooked gently so it stays juicy, then chilled until it slices cleanly. Serve it thin on white bread with mustard, cube it for appetizers, or roll it up with cheese for quick lunches.
Ingredients
Meat base
- 1 lb (450 g) ground pork
- 1 lb (450 g) ground beef (or all pork, if preferred)
- 1/2 cup (120 ml) ice water (or crushed ice)
- 1/2 cup powdered milk (helps bind and keep it moist)
- 1 large egg white (optional, helps set the loaf)
Seasoning
- 2 tsp kosher salt (adjust to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper (or black pepper)
- 1/2 tsp paprika
- 1/4 tsp ground coriander (optional, classic deli note)
- 1/4 tsp sugar (balances salt)
Olives & pimentos
- 1 cup green olives, sliced (well-drained)
- 2–3 tbsp pimentos, finely chopped (or diced roasted red pepper)
Optional (for a pink “deli” color)
- 1/2 tsp Prague Powder #1 (curing salt) for 2 lb meat ONLY if you’re familiar with it and measure precisely (follow your product instructions). If you skip it, the loaf will be more gray-brown, but still delicious.
Instructions
- Chill everything
For the smoothest bologna-style texture, keep the meat cold. Place the ground meat in the fridge or freezer for 10–15 minutes. Chill the bowl and mixing paddle if possible. - Blend into a smooth deli-style mixture
Add the ground pork and beef to a food processor (work in batches if needed). Add salt, powdered milk, spices, and (if using) curing salt. Pulse, then stream in the ice water while processing until the mixture looks tacky and paste-like. This is what gives olive loaf that “deli slice” texture rather than a crumbly meatloaf feel. - Fold in olives and pimentos
Transfer the smooth meat mixture to a bowl. Fold in the sliced olives and chopped pimentos gently so they don’t break down too much. - Pack into a loaf pan
Line a standard loaf pan with parchment paper (leave overhang for easy lifting). Press the mixture firmly into the pan, smoothing the top to remove air pockets. Tap the pan on the counter a few times. - Bake gently in a water bath
Preheat oven to 325°F (163°C). Place the loaf pan in a larger roasting pan and add hot water halfway up the sides (water bath helps even cooking and prevents dryness). Bake until the center reaches 160°F (71°C) on a thermometer, usually 60–90 minutes depending on pan size. - Cool, then chill until firm
Remove from the oven and let cool in the pan for 20–30 minutes. Lift out using parchment, wrap tightly, and refrigerate at least 6 hours (overnight is best) so it slices cleanly. - Slice and serve
Slice thin for sandwiches or thicker for snack plates. A sharp knife wiped clean between cuts gives the prettiest slices with visible olive rounds.
Tips for the Best Olive Loaf
- Drain olives very well to avoid watery pockets in the loaf.
- Keep the mixture cold for a smoother, bologna-like texture.
- Don’t overbake—use a thermometer so it stays juicy.
- Chill overnight for perfect deli-style slices.
- For extra deli flavor, add 1 tsp mustard powder or a pinch of nutmeg.
Serving Ideas
- Classic sandwich: white bread + mayonnaise + yellow mustard + lettuce
- Party tray: cube the loaf and skewer with cheese and pickles
- Snack plate: slices with crackers, cheddar, and a little honey mustard
- Roll-ups: spread cream cheese on a slice, roll, and slice into pinwheels
Storage
Store wrapped tightly in the refrigerator for up to 5 days. For longer storage, freeze whole or sliced (with parchment between slices) for up to 2 months. Thaw overnight in the fridge for best texture.
Keywords: olive loaf recipe, homemade olive loaf, bologna with olives, luncheon meat loaf, deli style olive loaf, olive and pimento loaf, homemade deli meat, sandwich meat recipe.