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Mediterranean Black Olive Bread
October 25, 2002

Holly, thanks so much for sharing this wonderful recipe. I have made it four times and given it away to friends. It seems to be their favorite of all the breads I bake. Everyone loves the crispness of the crust combined with the tender inner bread. The last loaf I made with Kalamata olives rather than black and added 1 teaspoon garlic powder and 1/2 cup Parmesan cheese. Yummy!!!

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