Eliopsomo: The Greek Olive Bread Made with Kalamata Olives

Few things capture the spirit of a Greek kitchen quite like eliopsomo, the rustic olive bread found on village tables from the Peloponnese to Crete. It is a bread built around two humble ingredients that the Mediterranean has treasured for millennia: fragrant olives and good olive oil. Studded with dark, meaty Kalamata olives and enriched with a generous pour of extra virgin olive oil, this loaf is savoury, tender and deeply satisfying, with a crackled golden crust that fills the whole house with aroma as it bakes.

The best part is that eliopsomo asks very little of you. There is no fancy equipment, no sourdough starter to nurse and no complicated shaping. If you can stir a bowl and let dough rest, you can make an authentic Greek olive bread that tastes as though it came from a seaside bakery. Below you will find everything you need, from choosing the right olives to serving the finished loaf, along with the little details that make the difference between a good bread and a memorable one.

What Is Eliopsomo?

The name says it plainly: elia means olive and psomi means bread. Eliopsomo is simply a yeasted wheat loaf kneaded through with chopped olives, olive oil and, very often, a whisper of oregano or thyme. It belongs to the same family of everyday Greek breads that have fed families for generations, and it appears in slightly different forms across the country. In some regions it is baked as a round country loaf; in others it is shaped into small rolls handed out during Lent, when olives and olive oil replace butter and eggs.

Unlike a flat, oil-topped bread such as ladenia, eliopsomo is a proper kneaded loaf with the olives folded right into the crumb, so every slice reveals pockets of dark fruit and a soft, open texture. It is the kind of bread that needs no accompaniment beyond a good meal to sit alongside, though it is glorious torn warm and dipped straight into olive oil.

Choosing the Right Olives and Olive Oil

Because this recipe leans on so few ingredients, the quality of each one is what carries the loaf. Two choices matter more than any other.

Why Kalamata olives

For a classic, robust olive bread, reach for black Kalamata olives. Named after the city in the southern Peloponnese, they are prized for their almond shape, glossy aubergine colour and rich, wine-like flavour that stands up beautifully to baking. Their firm flesh holds together in the dough rather than dissolving, giving you distinct, juicy bites throughout the bread. Naturally cured and free from additives, they bring a savoury depth that milder green olives simply cannot match. Buy them with the pit for the best texture and flavour, then stone and roughly chop them yourself just before mixing.

The role of good olive oil

Olive oil is not a background player here; it seasons the dough, keeps the crumb tender and gives the crust its beautiful colour. A fruity, peppery extra virgin olive oil from the Peloponnese is ideal, echoing the very landscape this bread comes from. Because you will taste it clearly, this is not the moment for a tired supermarket oil. A fresh, cold-extracted oil rich in polyphenols adds a green, grassy note that lifts the whole loaf, and a final drizzle over the warm crust makes the flavour sing.

Ingredients

Makes one large round loaf, or about ten small rolls. All ingredients that are available in our shop are linked so you can find exactly what the recipe was tested with.

• 500 g strong white bread flour, plus extra for dusting
• 7 g dried instant yeast (one sachet)
• 1 teaspoon fine sea salt
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme (optional)
• 320 ml lukewarm water
• 3 tablespoons extra virgin olive oil from the Peloponnese, plus extra for brushing
• 150 g black Kalamata olives, stoned and roughly chopped
• 1 small red onion, very finely chopped (optional)

How to Make Greek Olive Bread, Step by Step

1. Mix the dry ingredients. In a large bowl, whisk together the flour, instant yeast, salt, oregano and thyme. Keeping the salt and yeast in plenty of flour before adding water helps the dough rise evenly.
2. Bring the dough together. Make a well in the centre, then pour in the lukewarm water and three tablespoons of olive oil. Stir with a wooden spoon until a shaggy, slightly sticky dough forms and no dry flour remains.
3. Knead. Turn the dough onto a lightly floured surface and knead for about eight to ten minutes, until smooth and elastic. Resist adding too much flour; a slightly tacky dough gives a lighter loaf. If using a stand mixer, knead with the dough hook for five to six minutes.
4. First rise. Shape the dough into a ball, place it in a lightly oiled bowl and cover with a clean cloth. Leave somewhere warm for about one to one and a half hours, until doubled in size.
5. Add the olives. Gently press the risen dough flat, then scatter over the chopped Kalamata olives and the onion, if using. Fold and knead briefly, just enough to distribute them evenly. Working the olives in at this stage keeps them whole and prevents the dough turning grey.
6. Shape. Form the dough into a tight round and set it on a baking tray lined with parchment. For rolls, divide into ten pieces and shape each into a small ball.
7. Second rise. Cover loosely and leave for another forty minutes, until puffy. Towards the end, heat your oven to 220°C (200°C fan).
8. Slash and bake. Brush the loaf with olive oil and, with a sharp knife, score a shallow cross on top. Bake for 30 to 35 minutes for a large loaf, or 18 to 20 minutes for rolls, until deep golden and hollow-sounding when tapped underneath.
9. Finish. Transfer to a wire rack and brush the warm crust with a little more olive oil for shine and flavour. Let it cool for at least twenty minutes before slicing so the crumb sets.

Tips for the Best Olive Bread

Pat the chopped olives dry with a cloth before folding them in, as excess brine can make the dough wet and slow the rise. If you like a more pronounced olive flavour, add a spoonful of the olive brine in place of a little of the water. For an even airier crumb, give the dough a longer, slower first rise in the fridge overnight and bring it back to room temperature before shaping. And do not skip the final brush of oil; it is a small step that gives the crust its bakery-style gloss and a last burst of fruity flavour.

How to Serve and Store Eliopsomo

Eliopsomo is at its finest slightly warm, torn by hand and served with nothing more than a saucer of good olive oil for dipping. It is a natural partner for a Greek meze spread, alongside feta, a bowl of olives and a simple tomato salad. Try it toasted under grilled halloumi, used to mop up the juices of a slow-baked dish, or as the base for an open sandwich with soft cheese and herbs. Once cool, keep the loaf in a paper bag or bread box for up to two days; it also freezes well, so slice before freezing and toast straight from frozen whenever the craving strikes.

Frequently Asked Questions

Can I use green olives instead of Kalamata?

Yes. Green olives give a milder, brighter result, while Kalamata olives bring the deeper, more traditional flavour. A mix of both works beautifully. Whichever you choose, use good-quality, naturally cured olives without artificial colouring for the cleanest taste.

Why did my olive bread turn out dense?

The most common causes are dough that was too dry, water that was too hot and killed the yeast, or too little rising time. Use lukewarm rather than hot water, keep the dough slightly tacky, and let it rise until genuinely doubled rather than watching the clock.

Can I make eliopsomo without an oven timer or mixer?

Absolutely. This is a forgiving, hand-made bread. Knead by hand, judge the rise by eye rather than by minutes, and test for doneness by tapping the base of the loaf; a hollow sound means it is ready. The recipe was designed to be simple and unhurried.

Bake a Little Piece of Greece

Eliopsomo is proof that the finest Mediterranean food is often the simplest: flour, water, olives and oil, transformed by time and warmth into something that tastes of sunshine and tradition. Bake it once and it may well become a fixture in your kitchen, filling the room with its savoury aroma and drawing everyone to the table. Choose your olives and your olive oil with care, take your time over the rise, and you will be rewarded with a loaf that honours centuries of Greek craft. That is the whole philosophy in a single slice, natural, honest and made to be shared. Pour La Vie.