Olive Bread

We take pride in creating bread that marries flavors and textures to elevate the culinary experience. Our olive bread recipe is a celebration of the Mediterranean’s most cherished fruit, the olive. We adore the interplay of green olives and oil-cured black olives, but our experimentation has led to delightful variations with different olive varieties. The Lucques olives, with their unique sweetness, once stole the spotlight in this recipe, though the effort of pitting them by hand became a challenge on a larger scale. Regardless of the olive choice, this bread delivers an explosion of taste that pairs wonderfully with goat cheese, ripe figs or persimmons, and fresh local greens. To further enhance the medley of flavors, we’ve added toasted walnuts or hazelnuts as a delightful option. The result is a divine and satisfying meal in itself, one that perfectly embodies the spirit of artisanal bread-making.

INGREDIENTS:

• 3 cups pitted olives, coarsely chopped
• 2 cups walnuts or hazelnuts, toasted and coarsely chopped (optional)
• 2 teaspoons dried herbes de Provence
• Grated zest of 1 lemon
• 1 recipe Basic Country Bread dough

PREPARATIONS:

1. Coarsely chop the pitted olives.
2. If using, toast and coarsely chop the walnuts or hazelnuts.
3. Grate the zest of one lemon.

INSTRUCTIONS:

1. In a bowl, combine the coarsely chopped olives, nuts (if using), dried herbes de Provence, and grated lemon zest.
2. After completing the first turn of the Basic Country Bread dough, add the olive mixture to the dough.
3. Moisten the dough with a little water, and use your hands to cut and incorporate the olive mixture into the dough.
4. Continue with the bulk fermentation of the dough as directed.

YIELD:

• Makes 2 loaves

SPECIAL INSTRUCTIONS:

• None

TIPS & HINTS:

• Experiment with different olive varieties to find the flavor profile that suits your taste preferences best. Green olives, oil-cured black olives, or even Lucques olives can each offer a unique twist to the bread’s character.
• If you choose to add toasted walnuts or hazelnuts to the bread, ensure they are chopped coarsely to impart a satisfying crunch to the final product.
• To serve the olive bread as a delectable meal, pair it with a round of piquant goat cheese, ripe figs or persimmons, and a side of fresh, locally sourced greens. The interplay of flavors and textures will elevate your dining experience.

The Olive Bread recipe is a harmonious symphony of flavors that showcases the brilliance of combining olives with the art of bread-making. The versatility of this bread is unmatched, as we offer variations to suit different palates. While a mix of green olives and oil-cured black olives is a classic choice, the sweet Lucques olives once reigned supreme, offering a delightful sweetness that perfectly complemented the other ingredients. However, the time-consuming task of pitting olives on a larger scale led us to explore other varieties, each bringing its unique character to the bread.

The Mediterranean heritage of the olive is evident in every bite, as its briny notes intertwine with the earthiness of the walnuts or hazelnuts if added. The herbes de Provence and the zest of a lemon add a burst of fragrant flavor that completes the ensemble. The marriage of these elements is a testament to the commitment to creating artisanal bread that enchants the senses.

Whether served as an accompaniment or as the star of the meal, our olive bread shines with versatility and taste. Paired with a round of piquant goat cheese, the bread’s flavor profile is further elevated. Ripe figs or persimmons lend a touch of natural sweetness, while fresh, locally sourced greens add a refreshing touch to the meal.

As our olive bread makes its way to dining tables, we celebrate the essence of artisanal bread-making—where passion, creativity, and experimentation merge to craft delightful culinary experiences. With each bite, you embark on a journey of taste that reflects the rich heritage of the Mediterranean region, artfully combined with the commitment to craftsmanship.

I believe that bread is more than a mere accompaniment; it is the heart and soul of a meal, the canvas on which flavors are celebrated. The olive-nut bread, born from dedication and ingenuity, is a testament to the artistry of bread-making that has delighted our tastebuds.