Eliobitta/Eliopsomo (Olive Bread)




1 tsp. honey
2 md. onions, very finely chopped/diced
8 fl. oz. tepid water
4 fl. oz. extra virgin olive oil
12 plump black olives, chopped
1-1/2 tbsp. active dry yeast
1 tbsp. mint leaves chopped
4 fl. oz. fine grain sea salt
1 to 1-1/4 lb. wholemeal flour


Dissolve honey in the water and add the yeast. Set aside in a warm place until foamy. Whisk in 3 tbsp. olive oil and salt.

Sift 10 oz./280 g. of the flour into a large mixing bowl, make a well in the centre and add the yeast.
Knead for 10 minutes, adding enough of the remaining flour to make a firm but elastic dough. Set aside in a warm place for 2 hours or until at least doubled in bulk.

Heat 3 tbsp. remaining olive oil in a heavy frying pan and sauté the onion over a low heat until golden and soft.

Cut 5 of the olives in half and finely chop the rest. Add the olives and mint to the onions and stir to mix. Add to the dough and knead for a minute or two. Brush a heavy baking tray with olive oil, form the dough into 1 or 2 round slightly flattened loaves spaced well apart on the tray. Cover with a tea towel and leave to rise for 1 hour.

Preheat oven to gas Mark 5/375°F/190°C. Bake for 10 minutes then reduce the heat to gas 4/350°F/180°C. Brush with the remaining olive oil and bake for 25 to 30 minutes longer. The bottom should sound hollow when tapped and they should look a golden brown colour.

Author's Comments

For a different flavour try green olives or spiced olives.

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1 Recipe Reviews

june eppler

june eppler reviewed Eliobitta/Eliopsomo (Olive Bread) on January 11, 2000

I have not tried this receipe as of yet BUT is it correct. The receipe ingredients include 4 fl. oz fine grain sea salt. Is this too much for 1 loaf of bread.