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Olive Bread

A recipe by
Cook Time 30min

Serve with Greek dips such as Taramosalata, or as part of a meze platter


  • 1 cup olive oil
  • 1 cup orange juice
  • 4 cups (approx.) self-raising flour
  • 1 tsp salt
  • 2 cups Kalamata or Green olives, or a mixture of both, chopped
  • 2 tbsp olive oil
  • 5 spring onions, finely chopped
  • 2 tbsp fresh mint, chopped
  • Freshly ground black pepper
  • Sesame seeds (optional)


  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 oven to 190°C.
  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.
  5. Form 1 piece into an oblong ‘loaf’ shape and flatten. Place ⅓ of the filling along the length of the dough and fold the dough over the filling to close. Sprinkle with sesame seeds, if desired. Place on a baking tray lined with greaseproof paper, with the seam facing down.
  6. Repeat for the other 2 pieces of dough.
  7. Bake for 20-30 minutes or when the loaves become a golden colour.
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