Greek Olive Bread (Eliopsomo): An Easy Mediterranean Recipe

Few things capture the spirit of a Mediterranean table like a warm loaf of Greek olive bread. Known across Greece as eliopsomo, this rustic bread carries the deep, savoury character of cured olives folded through a soft, golden crumb. It is the kind of loaf that turns a simple lunch of cheese and tomatoes into something memorable, and it fills the kitchen with the scent of good olive oil as it bakes.

The beauty of this recipe is that it asks for very little. A handful of pantry staples, a generous measure of fruity extra virgin olive oil, and a bowl of plump black Kalamata olives are really all you need to bring a taste of Greece into your own home.

What Is Greek Olive Bread?

Eliopsomo is a traditional Greek bread enriched with whole or chopped olives and olive oil. Variations appear all over the country, from the islands of the Aegean to the mountain villages of the mainland. Some bakers add oregano or fresh herbs, others a little grated onion; the constant is always the same – ripe, characterful olives and a good drizzle of olive oil that keeps the crumb tender for days.

Historically, this was a bread of the harvest. Families pressing their own olives would fold a portion of the fruit straight into their everyday loaves, a thrifty habit that produced something genuinely delicious. That spirit of using what the land provides, simply and without unnecessary additions, is exactly what makes this bread so satisfying.

Why You Will Love This Recipe

This is a forgiving, beginner-friendly bake. There is no need for a sourdough starter or any special equipment, and the dough is mixed by hand in a single bowl. The olives do most of the flavour work for you, while the olive oil gives the loaf a soft texture and a gentle sheen. It is wonderful fresh from the oven, brilliant the next day toasted, and it freezes beautifully if you want to bake ahead.

Ingredients

This recipe makes one generous round loaf, enough for four to six people as part of a meze spread or alongside soup.

• 500 g strong white bread flour, plus extra for dusting
• 7 g (1 sachet) instant dried yeast
• 1 teaspoon fine sea salt
• 1 teaspoon caster sugar
• 320 ml lukewarm water
• 3 tablespoons extra virgin olive oil, plus a little for greasing
• 150 g black Kalamata olives, pitted and roughly chopped
• 1 teaspoon dried oregano (optional)
• A few sprigs of fresh thyme or rosemary (optional)

How to Make Greek Olive Bread

1. Activate the dough base. In a large bowl, whisk together the flour, instant yeast, salt and sugar. Make a well in the centre and pour in the lukewarm water and the olive oil.
2. Mix and knead. Bring the mixture together with your hands until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth, soft and elastic. It should feel slightly tacky but not sticky.
3. First rise. Lightly oil the bowl, return the dough, cover with a clean tea towel and leave to rise in a warm spot for about 1 hour, or until doubled in size.
4. Add the olives. Gently knock back the dough and scatter over the chopped Kalamata olives, along with the oregano if using. Fold and knead briefly until the olives are evenly distributed through the dough.
5. Shape the loaf. Shape the dough into a tight round and place it on a baking tray lined with parchment. Press the fresh herbs lightly into the top if you like.
6. Second rise. Cover loosely and leave to prove for a further 30 to 40 minutes, until puffy.
7. Bake. Preheat the oven to 220°C (200°C fan). Brush the loaf with a little olive oil, dust with flour, and slash the top with a sharp knife. Bake for 30 to 35 minutes until deep golden and hollow-sounding when tapped underneath.
8. Cool and serve. Let the bread cool on a wire rack for at least 20 minutes before slicing, so the crumb sets properly.

Tips for the Perfect Loaf

Pat the olives dry before chopping so they do not make the dough too wet. If your kitchen is cool, give the dough a little longer to rise rather than rushing it. For an extra-crisp crust, place a shallow tray of hot water on the oven floor to create steam during the first ten minutes of baking.

Serving Suggestions

Greek olive bread is at its best torn warm and dipped into a small dish of peppery extra virgin olive oil. It pairs beautifully with feta, ripe tomatoes and a scattering of more olives for a true village-style lunch. Thick slices also make an excellent base for bruschetta, or a sturdy companion to lentil and vegetable soups through the cooler months.

Frequently Asked Questions

Can I use a different type of olive?

Yes. Kalamata olives give the most authentic, robust flavour, but you can use any good-quality cured olive you enjoy. Green olives produce a milder, fruitier loaf, while a mix of varieties adds complexity. Always use whole olives you pit yourself or pitted olives in brine rather than the dyed, flavourless kind.

Why is olive oil important in this bread?

Olive oil does more than add flavour. It tenderises the crumb, helps the bread stay fresh for longer, and gives the crust its lovely colour and aroma. A genuine extra virgin olive oil with a fruity, peppery character will make a noticeable difference to the finished loaf.

How should I store olive bread?

Keep the loaf wrapped in a clean cloth or paper bag at room temperature for up to three days. Avoid the fridge, which dries bread out. For longer storage, slice and freeze the loaf, then toast slices straight from frozen whenever you need them.

Baking your own Greek olive bread is one of the simplest ways to bring the Mediterranean into your kitchen. With honest ingredients and a little patience, you will have a loaf that tastes of sunshine, tradition and the orchard itself – Pour La Vie.