Olive Bread
A savory olive bread with a hint of orange, featuring a flaky crescent shape and filled with chopped olives, onions, and mint—perfect for appetizers or snack time.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine orange juice, vegetable oil, salt, and flour; knead well until smooth and satiny dough forms.
- In a separate bowl, mix chopped black olives, chopped onion, and crumbled dried mint.
- Roll the dough to 1/8-inch thickness.
- Cut out individual 5-inch circles or roll out larger portions and use a round cookie cutter.
- Place 1 teaspoon of olive filling along the edge of each circle.
- Roll the dough around the filling to form a crescent shape.
- Pinch the center to seal and secure the filling inside.
- Place the shaped bread on a cookie sheet.
- Bake for approximately 30 minutes or until light golden.
Tips & Substitutions
For a more flavorful dough, consider adding herbs like rosemary or thyme. If you're out of black olives, green olives or sundried tomatoes can be great substitutes. To achieve a lighter texture, ensure you knead the dough well and allow it to rest before shaping. If you want to experiment, try adding crumbled feta cheese to the filling for a Mediterranean twist.
Serving Suggestions
This olive bread is perfect as an appetizer and pairs beautifully with a Fresh Herb Vinaigrette or a simple salad of mixed greens. You can also serve it alongside soups or stews, making it a versatile addition to your meal. For a special touch, offer a side of Spiced Olives to complement the flavors.
Storage & Reheating
Store any leftover olive bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to a month. To reheat, simply place it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Olive Bread contains roughly 475 calories, with 6g protein, 55g carbohydrates, and 26g fat. It is an excellent source of vitamin C (52% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1867mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may alter the texture and flavor slightly. You might need to adjust the liquid to achieve the right dough consistency, as whole wheat flour absorbs more moisture.
How can I make this recipe gluten-free?
To make gluten-free olive bread, use a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the structure. The baking time may vary slightly, so keep an eye on the bread as it bakes.
Can I add other ingredients to the filling?
Absolutely! Feel free to get creative with the filling. Ingredients like sun-dried tomatoes, roasted red peppers, or even herbs such as basil or parsley can enhance the flavor profile. Just ensure the additional ingredients are well-drained to avoid excess moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).