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