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Olive Bread Recipe

A recipe by Vali Manuelides

For the bread:

• 1 cup olive oil
• 1 cup orange juice
• 4 cups (approx.) self-raising flour
• 1 tsp salt

For the filling:

• 2 cups Kalamata or Green olives, or a mixture of both, chopped
• 5 spring onions, finely chopped
• 2 tbsp olive oil
• 2 tbsp fresh mint, chopped
• Freshly ground black pepper
• Sesame seeds (optional)

Method

1. Mix the orange juice and oil together in a large bowl and add the flour, using enough flour to form a smooth, pliable dough. Leave to rest for ½ hour while you prepare the filling.
2. Pre-heat your oven to 190c.
3. Fry the spring onions in olive oil until transparent, add the olives and stir over the heat. Add pepper and mint, mix well and remove from the heat.
4. Take the dough and split into 3 equal pieces. Form 1 piece into an oblong ‘loaf’ shape and flatten. Place 1/3 of the filling along the length of the dough and fold the dough over the filling to close. Place on a baking tray lined with greaseproof paper, with the seam facing down. Repeat for the other 2 pieces of dough. Sprinkle with sesame seeds, if you want, and bake for 20-30 minutes loaves becomes a golden colour.
5. When cool, slice and serve with Greek dips such as Taramosalata, or as part of a meze platter.