Best 8 Italian Black Olive Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful flavors of Italy with this exquisite Italian Black Olive Bread. This traditional bread is a symphony of taste and texture, featuring a crisp crust, a soft and airy crumb, and an explosion of savory black olives in every bite. Perfect for any occasion, this versatile bread can be enjoyed as a hearty breakfast toast, a flavorful sandwich base, or a delectable appetizer. Discover the secrets behind this culinary masterpiece with our step-by-step recipe, complete with expert tips and tricks to ensure a perfect loaf every time. Alongside this classic recipe, explore variations such as the aromatic Rosemary and Black Olive Bread, where the fragrant herb adds an extra layer of depth, and the tangy Sun-Dried Tomato and Black Olive Bread, a delightful combination of sweet and savory. For those with a sweet tooth, the Black Olive and Chocolate Bread offers a unique twist with its rich, decadent flavor. Embark on a journey of culinary delight and let the irresistible aroma of freshly baked Italian Black Olive Bread fill your home.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE NO-KNEAD OLIVE BREAD RECIPE



Homemade No-Knead Olive Bread Recipe image

This Homemade Olive Bread is a rustic and crusty no-knead bread recipe that anyone can make. Packed with Kalamata olives, this olive loaf comes together so easily in a Dutch oven.

Provided by Aysegul Sanford

Categories     Bread

Time 18h50m

Number Of Ingredients 5

3 cups bread flour ((360 gr. ) )
¼ teaspoon active dry yeast
2 teaspoons kosher salt*
1 ⅓ cup lukewarm water (between 100-110 F degrees) ((316 ml))
1 cup chopped kalamata olives (drained well)

Steps:

  • Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
  • Pour in 1 ⅓ cups (316 ml.) lukewarm water.
  • Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
  • Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard - for the lack of a better word) layer at the top of the dough. Don't be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.
  • Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below.
  • Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
  • Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees.
  • When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
  • At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

Nutrition Facts : Calories 195 kcal, Sugar 1 g, Sodium 845 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 35 g, Fiber 2 g, Protein 6 g, ServingSize 1 serving

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

Make and share this Mediterranean Black Olive Bread recipe from Food.com.

Provided by bmcnichol

Categories     Breads

Time 2h45m

Yield 1 loaf

Number Of Ingredients 10

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon italian seasoning
1/2 cup chopped black olives
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
  • Turn out dough on a floured board.
  • Knead until smooth- about 5 to 10 minutes.
  • Let rise about 45 minutes, until it doubles in size and punch down.
  • Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
  • Round the dough on kneading board.
  • Place dough upside down in a bowl lined with a lint-free, well floured towel.
  • Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven.
  • Preheat oven to 450 degrees.
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 450 degrees F for 15 minutes.
  • Reduce heat to 375 degrees and bake for 30 more minutes, or until done.

Nutrition Facts : Calories 1966.8, Fat 52.3, SaturatedFat 7.2, Sodium 2846.4, Carbohydrate 328.1, Fiber 15.4, Sugar 26.3, Protein 43.9

MEDITERRANEAN BLACK OLIVE BREAD



Mediterranean Black Olive Bread image

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Yield 15

Number Of Ingredients 8

3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Steps:

  • In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  • Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  • Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g

HOMEMADE BLACK OLIVE BREAD



Homemade Black Olive Bread image

This Homemade Mediterranean Olive Bread is tasty and easy to make. The perfect crust with a soft crumb. Delicious anytime.

Provided by Rosemary Molloy

Categories     Bread and Pizza

Time 3h50m

Number Of Ingredients 6

2½ cups + 2 tablespoons all purpose flour or bread ((340 grams))
1 teaspoon active dry yeast
1½ tablespoons olive oil
¾ teaspoon salt
¾ cup lukewarm water ((180 g))
¾ cup coarsely chopped pitted black olives (if you prefer green or half and half) ((135 grams))

Steps:

  • In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, salt and olive oil.
  • Knead on speed #1 until just combined, add the chopped olives and knead on speed #2 for 5-6 minutes, until dough is compact and pulls away from the sides of the bowl. The dough should be slightly tacky but not stick to your hands, if needed add a bit more flour ½ tablespoon at a time.
  • Place the dough on a floured flat surface and knead a few times to form a ball, place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or doubled in bulk.
  • Place the dough on a lightly floured flat surface and knead a few times, roughly flatten the dough then fold it into the desired shape, sprinkle with flour (rice, semolina or bread/all purpose). Cover the dough and let rise 30-60 minutes* in a warm draft free area.
  • Pre heat the oven to 425° (220° celsius). If using a pizza stone or upside down cookie sheet place in the oven while it is pre-heating. Place an empty cake pan in the bottom of the oven.
  • Score the dough, place the dough on the cookie sheet or pizza stone (be careful it will be very hot), add a cup of boiling water to the pan and bake. If using a dutch oven, place the bread on parchment paper and place in the pot (no need to pre-heat it) score, cover and bake.
  • Bake for approximately 30 minutes for the cookie sheet and pizza stone, 25-30 minutes in the dutch oven, then remove the lid and bake for another 15-20 minutes. Enjoy!

Nutrition Facts : Calories 1500 kcal, Carbohydrate 235 g, Protein 43 g, Fat 43 g, Sodium 3332 mg, Fiber 14 g, SaturatedFat 6 g, Sugar 2 g, ServingSize 1 serving

OLIVE CHEESE BREAD



Olive Cheese Bread image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 7

One 6-ounce can black olives, drained
One 6-ounce jar pimiento-stuffed green olives, drained
2 stalks green onions
1 stick butter, at room temperature
1/2 cup mayonnaise
12 ounces Monterey Jack cheese, grated
1 loaf crusty French bread, sliced lengthwise

Steps:

  • Preheat the oven to 325 degrees F.
  • Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
  • Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
  • Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

OLIVE BREAD



Olive Bread image

With just 5 ingredients you can bake up this tender loaf with a colorful swirl of olives. This is a great bread to serve when you are having a large group at home or to take to a potluck.-Ann Major, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 loaf (30 slices).

Number Of Ingredients 7

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup canola oil
1-1/2 teaspoons sugar
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour
3/4 cup sliced pitted green olives

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into a 16-in. x 12-in. rectangle. Sprinkle olives to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 20 minutes., Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts :

ITALIAN OLIVE BREAD



Italian Olive Bread image

From Bernard Clayton's Complete Book of Breads. This is beautiful to look at and delicious to eat. It is always a big hit wherever I take it. Prep time does not include rising time.

Provided by pattikay in L.A.

Categories     Yeast Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

2 1/2-3 cups flour
2 1/4 teaspoons yeast (1 pkg)
2 tablespoons sugar
1 teaspoon salt
1/3 cup hot water
2 eggs
1/4 cup butter, room temperature
1/2 cup green pimento stuffed olive
1/2 cup pitted ripe black olives (or other olive of choice)
1 egg yolk, beaten

Steps:

  • In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
  • Form a well in the flour and pour in the hot water.
  • With a wooden spoon, pull flour into the water to form a batter.
  • Break the eggs and drop into the batter.
  • Vigorously stir the eggs and batter together till the eggs have been absorbed.
  • Cut the butter into 2 or 3 pieces and drop into the mixture.
  • With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
  • Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
  • The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
  • Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
  • Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
  • First rising:.
  • Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
  • Shaping:.
  • Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
  • Punch down the dough and turn onto the floured work surface.
  • Pat and push the dough into a 14 inch square.
  • Allow it to relax for 3-4 minutes before scattering the olives.
  • Press the olives lightly into the dough.
  • Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
  • Tuck the open ends of the dough under to make a smooth surface.
  • Pat the loaf to flatten and shape into an oval about 2 inches thick.
  • Second rising:.
  • Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
  • Preheat oven to 350 20 minutes before baking.
  • Uncover the loaf and brush with beaten egg yolk.
  • Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
  • Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 1942, Fat 70.7, SaturatedFat 35.2, Cholesterol 733.8, Sodium 3398, Carbohydrate 272.7, Fiber 12.5, Sugar 26.9, Protein 51.8

ITALIAN BLACK OLIVE BREAD



Italian Black Olive Bread image

I have to say that my 2 favorite breads are roasted garlic bread and black olive bread. This bread is great served with any dish (specially Italian) or sliced and used to make paninis or bruschetta. My favorite way to eat this is hot out of the oven with some great creamy butter spread on a slice.

Provided by Annamaria Settanni McDonald

Categories     Savory Breads

Time 2h45m

Number Of Ingredients 10

3 c bread flour
2 tsp active dry yeast
2 Tbsp sugar
1 tsp salt
1 1/2 tsp garlic powder
3 Tbsp olive oil, extra virgin
1 tsp italian seasoning
3/4 c chopped italian black olives
1 1/4 c warm water
1 Tbsp corn meal

Steps:

  • 1. In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
  • 2. Turn out dough on a floured board.
  • 3. Knead until smooth, about 5 to 10 minutes.
  • 4. Let rise about 45 minutes, until it doubles in size and punch down.
  • 5. Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
  • 6. Round the dough on kneading board. Place dough upside down in a bowl lined with a lint-free, well floured towel. Let rise again until double in size.
  • 7. While the bread is rising for the third time, put a pan of water in the bottom of the oven.
  • 8. Gently turn loaf out onto a cookie sheet pan that has been lightly oiled and dusted with cornmeal.
  • 9. Bake loaf at 450 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 30 more minutes, or until done. Serve warm with butter or cool and serve with any dish. Store in an air tight bag or container.
  • 10. NOTE: To make bread artisan slits, before baking gently run knife a few times on top of bread to cause dough to split, this will provide that split look on the bread while baking.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Be sure to measure your ingredients accurately to ensure the proper texture and flavor of the bread.
  • If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours.
  • When shaping the dough, be gentle and don't overwork it. This will help to keep the bread light and airy.
  • Bake the bread in a preheated oven until it is golden brown and crusty. This will take about 30-40 minutes.
  • Let the bread cool completely before slicing and serving.

Conclusion:

Italian Black Olive Bread is a delicious and versatile bread that can be enjoyed on its own or with a variety of toppings. It is perfect for sandwiches, bruschetta, or as a side dish with soup or stew. With its bold flavor and beautiful appearance, this bread is sure to be a hit at your next gathering. So next time you're looking for a delicious and easy-to-make bread, give Italian Black Olive Bread a try!

Related Topics