Greek Olive Bread (Eliopsomo): A Rustic Kalamata Olive Loaf Baked in Olive Oil

Few things fill a kitchen with a more welcoming smell than a loaf of Greek olive bread, or eliopsomo, baking in the oven. This rustic bread takes a handful of good olives and a generous pour of extra virgin olive oil and turns them into a golden, dimpled loaf with a soft, savoury crumb. It is the kind of bread that needs nothing more than a plate and good company — although a little extra olive oil for dipping never hurts.

In this recipe you will learn exactly how to make eliopsomo at home, from mixing the dough to pulling a fragrant, olive-studded loaf from the oven. It is far easier than it looks, and once you have baked it once, it will earn a permanent place in your repertoire.

What Is Eliopsomo? Greece’s Rustic Olive Bread

Eliopsomo (from elia, olive, and psomi, bread) is a traditional Greek bread found across the mainland and the islands, especially during the autumn olive harvest and the fasting periods when olives and olive oil take centre stage. Unlike enriched breads made with butter and eggs, eliopsomo is naturally vegan: its richness comes entirely from olives and cold-pressed olive oil.

The result is a loaf with a crisp, deeply coloured crust and an open, tender interior flecked with dark, briny olives. Regional versions add chopped onion, oregano, mint or a little cornmeal for crunch, but the heart of the bread is always the same — the finest olives you can find, folded through a simple, olive-oil-rich dough.

Why Kalamata Olives Make the Best Olive Bread

The olive is the star here, so it is worth choosing well. Greek black Kalamata olives are the classic choice: firm, meaty and glossy, with a deep purple-black colour and a rich, fruity, slightly winey flavour that stands up beautifully to baking. Because they hold their shape and do not turn mushy in the heat, they leave clean pockets of intense flavour throughout the crumb.

Look for olives that are naturally cured and packed without artificial colouring — the flavour is far more complex than the dyed, over-salted olives sold in many supermarkets. If you prefer a milder, brighter note, a handful of green olives works too, but Kalamata olives give eliopsomo its signature character.

Ingredients

Makes one large round loaf (about 8 slices). Preparation 20 minutes, plus around 2 hours rising. Baking 30–35 minutes.

• 500 g strong white bread flour, plus extra for dusting
• 7 g dried instant yeast (1 sachet)
• 1 teaspoon fine sea salt
• 320 ml lukewarm water
• 60 ml extra virgin olive oil, plus more for the bowl and for brushing
• 150 g Kalamata olives, pitted and roughly chopped
• 1 tablespoon dried oregano (optional)
• 2 spring onions, finely chopped (optional, traditional)

The two ingredients that truly define the loaf are the olives and the oil, so let those be the ones you invest in. A fruity, peppery Peloponnese extra virgin olive oil gives the crumb a soft, buttery richness, while good Kalamata olives supply the savoury depth.

How to Make Greek Olive Bread, Step by Step

1. Mix the dry ingredients. In a large bowl, whisk together the flour, instant yeast and salt. Make a well in the centre.
2. Add the wet ingredients. Pour in the lukewarm water and the olive oil. Mix 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 8–10 minutes, until smooth and elastic. It should spring back gently when pressed. If kneading by machine, use the dough hook for about 6 minutes on medium speed.
4. First rise. Shape the dough into a ball, place it in a lightly oiled bowl, cover with a clean tea towel and leave somewhere warm for about 1 hour, or until doubled in size.
5. Add the olives. Pat the chopped olives dry (excess brine can make the dough wet), then gently knead them through the risen dough along with the oregano and spring onions, if using. Distribute them evenly without overworking the dough.
6. Shape and second rise. Shape the dough into a round loaf and place it on a baking tray lined with parchment. Cover loosely and let it rise again for 30–40 minutes, until puffy.
7. Score and brush. Heat the oven to 220°C (200°C fan). Brush the top of the loaf with a little olive oil and score a shallow cross or a few slashes across the top with a sharp knife.
8. Bake. Bake for 30–35 minutes, until deep golden and hollow-sounding when tapped underneath. For an extra-crisp crust, place a small oven-proof dish of water on the base of the oven for the first 10 minutes.
9. Cool. Transfer to a wire rack and let the loaf cool for at least 20 minutes before slicing, so the crumb sets properly.

Tips for the Perfect Crumb

A few small details make the difference between good and great eliopsomo. Always pit and roughly chop the olives rather than leaving them whole — you get their flavour in every bite and avoid any surprise stones. Drying the olives before folding them in keeps the dough from becoming soggy. And do not skimp on the olive oil: it is what gives the bread its tender crumb and keeps it fresh for longer.

If you have time, a slower, cooler rise in the fridge overnight will deepen the flavour even further. Simply let the dough do its first rise in the refrigerator, then bring it back to room temperature before shaping.

How to Serve Greek Olive Bread

Eliopsomo is wonderful still slightly warm, torn by hand and dipped into a saucer of good olive oil. It makes a superb partner for a Greek meze spread — alongside tzatziki, a village salad or a bowl of marinated olives — and it turns leftover soup or a simple tomato salad into a proper meal. Day-old slices toast beautifully and make excellent bruschetta bases. Store the loaf wrapped in a clean cloth at room temperature for up to three days, or slice and freeze for longer keeping.

Frequently Asked Questions

Can I make eliopsomo with green olives instead of Kalamata?

Yes. Green olives give a milder, brighter, slightly more bitter result, while Kalamata olives bring the deep, fruity, winey character that is traditional. You can also use a mix of both for a more complex flavour. Whichever you choose, pit and chop them first, and pat them dry before adding.

Why is my olive bread dense rather than airy?

The most common causes are under-proving and adding wet olives. Give the dough enough time to double at each rise, work in a warm spot, and always dry the olives so they do not weigh the dough down. Using strong bread flour, which has a higher protein content, also helps build the structure that traps air.

Can I use olive oil instead of butter in bread generally?

Absolutely. Olive oil is the traditional fat in Mediterranean baking and gives bread a soft crumb and a longer shelf life. In this recipe it is essential — it is what carries the flavour of the olives and gives eliopsomo its characteristic richness.

There is something deeply satisfying about baking your own olive bread — the smell alone is worth it. With honest ingredients and a little patience, eliopsomo brings the taste of a Greek village table straight into your kitchen. Bake it, share it, and savour every slice. Pour La Vie.