Olive You…

Stephan and I are big fans of olives. We eat them in salads, in pasta dishes, standing in front of the open refrigerator with a fork and the jar… it doesn’t matter. We love em. A couple months ago, I received a fabulous sampler of olives and other goodies from AJ Gourmet. They are truly some of the best olives I’ve ever eaten, and come with a variety of stuffings. We have agreed that the Parma Cheese Stuffed is both of our favorites. The Orange Stuffed would be my close 2nd favorite. I just ordered a 6-pack of olives… they are that good.

I’ve been wanting to blog about the olives, but I wasn’t sure you all wanted to hear how good it is to eat these directly out of the jar. So I was eyeing the last jar of olives, and decided to bake an olive bread with them. I used a combination of Calamata and Habanero Pepper Stuffed olives, and the outcome was fabulous. The habaneros made it nice and spicy without being overpowering. Very good stuff. The only thing I wish I did was make sure the olives were dry before stuffing it into the bread. The extra moisture and olive oil made the bread separate a little in some places, but it was still tasty.

Olive Bread Recipe (adapted from Culinary School B & P Class)

8 oz water, 110 degrees
1/4 oz yeast, dry
2 tsp sugar
1 tsp salt
15 oz bread flour
2 oz olive oil
4 oz onion, diced
6 oz olives, green or black, diced

1. In a mixer bowl, dissolve the yeast and sugar in 110 degree water and let develop for about 5 minutes. Add 4 oz of the flour, stir well, cover and let the sponge rise for about half an hour.

2. Add the remaining flour, salt and olive oil and knead with the dough hook on medium low speed for about 15 minutes. Shape the dough into a ball, place in an oiled bowl, cover and let the dough rise for 60 minutes.

3. Saute the onion in a little olive oil until translucent. Remove from heat and add the chopped olives. Once cooled, spoon the mixture into a small bowl lined with a paper towel to ensure there isn’t too much oil/moisture.

4. Punch down the dough and place on a floured surface. Press into a rectangle about 1/2 inch thick. Spread the onion/olive mixture over the dough, leaving a 1/2 inch thick border. Roll up the dough into an oblong loaf and press the ends to seal.

5. Place on a parchment covered sheetpan, cover with a clean cloth and let rise for 60 minutes. Bake in a 375 degree oven for 35-45 minutes, until golden brown. Let cool completely before cutting.

Note: All of the dry ingredients in this recipe are measured by weight.

 

13 Comments

  • mom2mateo 6 YEARS AGO

    My favorite olives are stuffed with anchovies. Get them a delicias de espana in Miami (the goya ones in publix are not as good) Yum!

  • VeggieGirl 6 YEARS AGO

    Olive Bread?? How divine!!

  • Dana McCauley 6 YEARS AGO

    As much as I feel that I could ‘olive’ you someday, it’s just too soon in our relationship for me to express those kind of feelings.

    Oh, what’s that? Corny humour works even less in print than it does live and in person?

    On topic, I love little gaeta olives stuffed just with what nature gave them. yum!

  • Virginia 6 YEARS AGO

    this look DEELISH!! I love olives too but who needs a fork when eating them in front of the fridge ;)
    I am too afraid to try the stuffed one (not sure why) but you might have convinced me to do so!

  • Pam Arendall-Arnais 6 YEARS AGO

    Dude…I’m right there with you eating out olives out of the jar. Whenever we make picadillo for dinner we use and ENTIRE jar of spanish olives and most of them end up on my plate. This recipe looks delicious – it might just be my first attempt at making a bread other than banana bread.

  • Hazel R Photographers 6 YEARS AGO

    Hi Candace, It was really nice to meet you and your husband Stephan last weekend. We went through his blog and he’s got beautiful work. But I have to admit yours looks a little tastier :) Maybe we can go out for dinner sometime. Love your stuff.

    Hazel & Alex

  • Aran 6 YEARS AGO

    i am a freak of olives too and olive bread is one of my favorite breads… lovely photos as always!

  • Zoë François 6 YEARS AGO

    I love olive bread, this looks wonderful. I wonder if the blue cheese olives I have will serve me well in a bread?

  • farida 6 YEARS AGO

    I love love olives too! My favorite is black olive, with pit:) not a big fan of stuffed olives, I like them natural. My dad makes olives every year and his are the best – green, fat and oily:)
    Your bread looks great! I like that swirly effect inside. Great recipe.

  • YeastSpotting August 22, 2008 | Wild Yeast 6 YEARS AGO

    [...] Olive Bread ~ i shot the shef [...]

  • peabody 6 YEARS AGO

    I love the ones stuffed with almonds…mmm good. Your olive bread looks fabulous.

  • Patricia Scarpin 6 YEARS AGO

    That looks amazing. Hubby and I are crazy for olives, too – I always have a jar around the house. Bookmarking this recipe as I type!

  • Susan from Food Blogga 6 YEARS AGO

    A local bakery sells a hard crust black olive bread that is so good, I’ll only buy it when I have company. Otherwise, I’d be afraid I’d eat the whole loaf. Which is what I’d like to do with your loaf right about now.

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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