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You Will Want to Eat “Olive” this Bread!

Much like cilantro, the olive is a food that you either love or hate.  We happen to love the chewy, rich fruit of the olive tree and use them in many recipes.  This delicacy has a long history.  Research indicates that olives were first cultivated more than 7,000 years ago in the Mediterranean.  They were grown commercially in Crete as long ago as 3000 BC.  Spanish travelers brought olives to plant in Peru, Chile, and Argentina.  Spanish missionaries planted the tree in California, the start of a highly successful commercial crop.  

Black olives are nutritious as well as delicious.

Oil from olives was once considered sacred, symbolizing wisdom, fertility, power, and purity.  The olive branch is still a symbol of peace.  The fruit is nutritious, too.  Olives, and their oil form an integral part of the Mediterranean diet which may help us live healthier lives. They are low in cholesterol, a good source of dietary fiber, and rich in iron and copper.  They are a good source of monounsaturated fatty acid and antioxidants.  Whether you eat them for health benefits or taste benefits, we are sure you will love this bread!

Olive Bread 

Preheat oven to 375 degrees F.

In an electric mixer, combine:

1          Cup     All-purpose flour

1          Tbl       Dry yeast

2          Tbl       Olive oil

1          Tbl       Salt

Add and mix until smooth:

1 ½      Cups    Warm water

Add (1 cup at a time) approximately 2 ½ cups flour or until a pliable dough is formed. Turn onto a floured surface and knead until smooth and elastic. Place in a greased bowl, loosely cover and let rise until double in size.

In a food processor, process until smooth and set

aside:

1          Cup     Black olives

2                      Cloves Garlic

1                      Shallot

1/4       Cup     Olive oil

Zest of 1 lemon

When doubled in size, press down dough. Divide

into thirds. Form flat rectangle. Spread part of

olive mixture on each dough. Roll up jellyroll

fashion. Pinch seams. Put on a greased and corn-

mealed baking sheet. Let rise until almost doubled.

Cut 2 or 3 diagonal slashes in each loaf. Bake 20-

25 minutes or until golden brown.

Yield: 3 loaves