This salted olive bread is perfect to eat just as it is. Or serve as part of a cheese board. Make sure to keep them in an airtight container if you can resist not eating them all at once.
Head straight on to the Recipe For ♥ Salted Olive Bread ♥
Memories of olives
I can remember as a teenager going to a local Greek deli with my father and choosing olives to take home. The owner told my dad never to put the olives in the fridge. And to this day, I have followed his advice. My dad, wanting to know what a boyfriend and I were ‘up to’ came into our TV lounge when I was still at school, and asked if we wanted any olives. What a random question! But an offer I have never turned down, especially when we have been travelling. In Tropea, we came across a small shop selling all sorts of local delights. The old man was sitting on a bench with a friend, listening to the football on the radio. He encouraged Dave and I to go in and taste whatever we wanted! What a feast, and a good shopping experience.
Making salted olive bread
I can snack on olives anytime of the day, and I am not too fussy about the flavouring used. And I don’t mind if they are green or black olives. You might think of olives only growing in the Mediterranean, but they are prolific here. We have a friend who grows olives for both the oil and the fruit. And many local farms do the same. When I saw the recipe for salted olive crisps on Mimi’s blog, I knew I would make them. I have called mine bread as they were not as crispy as I think hers were. In future, I will place the slices directly onto the wire rack of my oven to make them crunchy. I tested this method last week with rusks, and it worked perfectly. Regardless of the texture, these were amazing, and a must make recipe.
Take a look at this inspiring recipe for ♥ Salted Olive Bread ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Salted Olive Bread
Ingredients
- 75 g whole meal flour
- 62 g flour
- 15 mls coconut sugar
- 2.5 mls dried thyme
- 2.5 mls fine salt
- 2.5 mls bicarbonate of soda
- freshly ground black pepper to season
- 250 mls buttermilk
- 70 g pitted olives, roughly chopped
- 45 g raw almonds, roughyl chopped
Method
- Preheat the oven to 180° Celsius
- Place the whole meal flour, flour, sugar dried thyme, salt and bicarbonate of soda into a mixing bowl
- Season generously with pepper and whisk to combine
- Add the buttermilk and stir to comine
- Add the olives and almond and stir to mix in completely
- Pour the batter into a lined loaf tin and place into the oven to bake for 30 minutes
- Remove the tin from the oven and allow to cool for 5 minutes before turning out
- Place the loaf onto a wire rack to cool and reduce the oven temperature to 160° Celsius
- When the loaf is cool enough to handle, slice the bread widthwise into 5mm slices
- Place the slices onto a lined baking tray * and place the tray into the oven
- Leave to bake for 20 minutes before removing the tray from the oven and flipping each slice over
- Place the tray back into the oven for 20 minutes
- Remove the tray from the oven and place the slices onto a wire rack to cool completely before serving
- Store in an airtight container if you have any left over
Notes
See the links below for blog posts I published on April 15:
- 2022: Chocolate Fudge Cake
- 2020: Mindful Eating
- 2019: Apple Cake
- 2015: Low Carb Is Lekker
- 2012: Food Quiz Number 70 For A Friday
- 2011: Cranberry And Oat Slices
- 2010: Scallop, Pea And Bacon Pasta
Looking at your photo above – oh, I would love a taste 🙂 ! Just looking at the consistency ! I always love to get to your ingredient lists ’cause they are never what I expect !!! Buttermilk, olives and thyme, with coconut sugar to boot -a big ‘yes, please’ methinks and with thanks !
And with thanks to you! Wish I could send you some 🙂
sounding so delicious. I love olives!!
sherry
thank you!
Yum
thank you Sheree 🙂
I could snack on olives too…well, that’s probably one of very few plants I eat. The bread looks wonderful.
Olives really are good for snacking, and so healthy as well 🙂
This sounds wonderful. I love olive bread, and I like the addition of the almonds!
This was your recipe! So good 🙂
That looks so good. YUMMY! 🙂
Thank you Jeanne 🙂
Oh, this bread looks so good – I’d probably eat a half of the loaf while taking photos haha.
I nearly did!
Okay, that olive bread is gorgeous. I can practically taste it from the photo!
Thank you!
I really want to try it sometime.
Quick question – Is the flour – all purpose flour? Because I have to think what gluten free flour I should swap it with.
we don’t get AP flour in South Africa. We call it cake flour here. I use a stone ground unbleached plain flour. Hope that helps? I would swap it with cassava flour, if you can get that 🙂
I do have cassava flour but I want to avoid using just that because its basically a starch.
Never really thought of it that way, but you are so right 🙂
I ADORE olives and have fond memories of getting this amazing sourdough olive bread from the farmers market when I was living in California. I always wanted to recreate it, but have no talent for sourdough. I’ll have to try your easier approach!
I love sourdough, so you have given me a task for this summer 🙂
Your olive bread looks so delicious Tandy, I would love to taste it. I envy you being able to grow olives locally. They don’t grow here in the tropics. I always have bottled olives in the frig, I didn’t know about not refrigerating them. Pauline (Happy Retirees Kitchen) I’m way behind with commenting, but will catch up;)
Do you get Australian olives?
We love all kinds of olives. I didn’t know not to refrigerate them. Your bread sounds delicious.
Thank you so much 🙂