16 oz. This Olive Bread is made out of sourdough, naturally leavened with a whole wheat starter. Not made with black Kalamata olives that are commonly used for olive breads, this loaf is baked with fruity, lightly cured green Halkidiki olives. Native to the Halkidiki Peninsula in Northern Greece, these plump olives with a meaty bite and tremendous fruity, briny, buttery and pleasantly sour flavor add just the right amount of saltiness to the chewy, airy loaf. Ideal served warm with a generous amount of good quality olive oil, paired with charcuterie or served alongside a saucy shakshuka for Sunday brunch. Ingredients: Unbleached Organic Wheat Flour, Water, Olives, Whole Wheat Starter,Salt, Olive Oil, and Malted Barley Flour

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Acme Bread Co. was founded by Steven and Suzie Sullivan in 1983 with the mission of baking premium, top-quality bread for restaurants and stores. Initially, the company only offered four different types of bread, but over the years, the product list has expanded to include more than 100 different items. The bakery has always been committed to using organic and locally sourced ingredients, with a switch to 100% organic flour in 1999.

With two brick and mortar locations, one in Berkeley and the other in San Francisco's Ferry Building Marketplace, Acme Bread Co. supplies bread to dozens of restaurants around the Bay Area, including Chez Panisse, where Steven began baking bread in the seventies. The company is also environmentally conscious, implementing sustainable practices such as using renewable diesel for their trucks and generating their own electricity with photovoltaic panels. Acme's mission remains the same today as it was in 1983: to make the best bread possible.

Olive Bread

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