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Mediterranean Black Olive Bread
June 29, 2006

this is off the chart! Thanks so much for a wonderful recipe! Proofed the yeast first w/1tbsp sugar then added all but the salt. added that w/2nd cup of flour so as not to kill the yeast. I did have to use more flour but used A-P. It rose beautifully each time. Added 1 1/2 tsp. garlic powder, and 1 tsp. italian seasoning. Used both black and Tunisian green olives from the family orchard. Makes for a beautiful presentation. Left the olives in larger pieces. Very rustic looking. Baked at 475 for the first 15 min. then down to 400 for the remainder. The steamed oven made for a beautiful crispy crust but the bread itself was so soft and tender. The addition of spices and garlic only added to the loaf but did not detract from the olives. Use good olives from a specialty store or olive bar at the local supermarket. I'm afraid canned olives would not fair too well in this recipe other than lending eye-appeal. Don't be afraid to try this recipe. Just prepare the rest of your meal in between risings. The most tedious part was getting all the olive away from the pits! Thanks again.

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