Galganov's Recipe for
Now let's go make a loaf of this delightful vegan olive bread!
Method I (mixing):
Method II (forming):
Method III (baking):
The Background Story
As with most of our recipes pretty much no special tools are required to make this olive bread, however, a cherry (olive) pitter would be an excellent bonus tool to have for this recipe. This olive bread is one of those fantastic, fun breads - wonderful with sweet (or salty if you prefer) butter ... or with an olive tapenad. This slightly salty treat is perfect with a nice cheese or for that growing trend of "dipping" in oils. The rye component of this bread contributes nicely to the flavour and texture of this special loaf.
This is a vegan loaf (using no animal fats or other animal product). It is, therefore, also Pareve (for those of the Jewish faith).
This olive bread recipe uses ripe, black olives since green olives are a bit too hard and fruity tasting for this loaf. It is a great bread in that it uses something that most of us generally throw away - the water from the olives. We like a medium/large sized kalamata olive for this recipe (not the REALLY big, jumbo ones). We generally buy 2 litre (2 US quart) bottles of olives which (in our prefered brand) yields about 3 cups of water - enough for three loaves of bread.
This recipe, like most breads, uses a bit of oil - in this case a nominal 1 1/2 tablespoons (or as little as 1 tablespoon if you prefer). We use extra virgin olive oil because we like the addition of the gentle olive flavour the oil imparts to the dough. There is nothing wrong, though, with an second press olive oil ... or even a more neutral flavoured oil like sunflower.
This recipe will bake a loaf of a bit over 1 1/4 pound (around 600 g).
Rustic Style Olive Bread