Greek Olive Bread (Eliopsomo) with Kalamata Olives and Herbs

Greek olive bread, known as eliopsomo, is a rustic loaf made with olive oil, Kalamata olives, herbs, and a tender golden crumb. It is savory enough for a mezze table yet simple enough to bake for a weekday meal.

This approachable version uses instant yeast and one relaxed rise. Serve thick slices with soup, roasted vegetables, dips, or a drizzle of extra-virgin olive oil.

Why You’ll Love Eliopsomo

• Briny Kalamata olives flavor every slice.
• Soft, chewy crumb with a crisp golden crust.
• Excellent with Mediterranean soups and mezze.
• Can be shaped as one loaf or small rolls.

Ingredient Notes

All-purpose or bread flour works well. Kalamata olives are traditional, but green olives can be mixed in. Use pitted olives and pat them dry before chopping. Dried oregano, rosemary, thyme, or a blend of Greek herbs all suit the loaf.

How to Make Greek Olive Bread

1. Mix flour, yeast, salt, warm water, olive oil, and herbs into a shaggy dough.
2. Knead briefly until the dough becomes smooth and elastic.
3. Fold in chopped olives and let the dough rise until doubled.
4. Shape the loaf and rest it while the oven heats.
5. Bake until deeply golden and the loaf sounds hollow when tapped.
6. Cool before slicing so the crumb sets.

Serving Suggestions

Serve with olive oil for dipping, or alongside Moroccan harira soup, Italian peperonata, or Moroccan zaalouk. It also makes a flavorful base for tomato, feta, and cucumber toast.

Baking Tips

• Use water that feels warm, not hot, to protect the yeast.
• Drain olives well so they do not add excess liquid.
• Do not add too much flour; a slightly tacky dough makes softer bread.
• Let the loaf cool at least 30 minutes before slicing.
• For a crispier crust, place a small pan of hot water in the oven during baking.

Variations

Add sun-dried tomatoes, roasted garlic, orange zest, or crumbled feta. Replace part of the flour with whole-wheat flour, but add the water gradually because whole-wheat flour absorbs more. Shape the dough into rolls and reduce the baking time.

Storage and Freezing

Keep cooled bread wrapped at room temperature for up to 2 days for best texture. For longer storage, slice and freeze in an airtight bag for up to 3 months, following USDA bread-storage guidance. Thaw at room temperature and refresh in a 180°C (350°F) oven for a few minutes.

Frequently Asked Questions

Can I use active dry yeast?

Yes. Proof it in the warm water with a pinch of flour for 5–10 minutes before mixing the dough.

Why did my loaf not rise?

The yeast may be old, the water too hot or cold, or the room too cool. Give the dough more time in a warm, draft-free place.

Can I make this bread without kneading?

Yes. Mix thoroughly, cover, and use two or three stretch-and-folds during the first hour, then continue with the rise.

How do I know it is baked?

The crust should be golden and the loaf should sound hollow when tapped. A fully baked loaf will also feel firm rather than doughy.

Greek Olive Bread (Eliopsomo) Recipe

Prep: 20 minutes   Rise: 1½ hours   Cook: 30–35 minutes   Total: about 2½ hours   Makes: 1 loaf

Ingredients

• 500 g (4 cups) all-purpose or bread flour
• 7 g instant yeast
• 1½ teaspoons salt
• 325 ml warm water
• 3 tablespoons extra-virgin olive oil
• 150 g pitted Kalamata olives, chopped
• 1 teaspoon dried oregano
• 1 tablespoon chopped rosemary or thyme

Instructions

1. Mix flour, yeast, salt, water, olive oil, oregano, and rosemary into a shaggy dough.
2. Knead 6–8 minutes, then fold in olives.
3. Cover and rise 60–90 minutes until doubled.
4. Shape into a round loaf and rest 20 minutes while oven heats to 200°C (400°F).
5. Bake 30–35 minutes until golden and hollow-sounding.
6. Cool at least 30 minutes before slicing.

Nutrition is an estimate and varies with flour, olives, olive oil, and serving size. This recipe is for general cooking information, not medical or dietary advice.

Olive oil bread Greek style

Eliopsomo is a rustic Greek olive bread made with a soft olive oil dough, briny Kalamata olives, and herbs like oregano and rosemary.

Mixed and kneaded until elastic, the olives are folded in, shaped into an oval loaf, proofed with more olives and herbs on top, then baked until deep golden and crusty outside, soft and fragrant inside. Vegan, Mediterranean, and perfect warm with olive oil.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Side Dish

Cuisine: greek

Calories: 234

Ingredients Method Video Notes

Ingredients

  

• 3 1/2 cups 430g bread flour + extra for dusting
• 1 1/4 cup 300ml warm water
• 2 tsp dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1/4 cup Greek extra virgin olive oil
• 1 1/2 cup pitted Kalamata olives halved
• 1 tbsp dried oregano 1 tbsp fresh rosemary chopped
• pinch of orange zest optional, very Greek

Method

 

1. Mix: Dissolve yeast and sugar in warm water. In a large bowl combine flour, salt, oregano. Make a well, pour in yeast water and olive oil. Mix to a shaggy dough.
2. Knead: Turn out and knead 8-10 min until elastic. Fold in olives, rosemary, oregano gently so you don’t crush the olives. Dough will be slightly sticky and fragrant.
3. First rise & shape: Cover, rise 1 hour until doubled. Shape into an oval loaf on parchment, press whole olives on top, drizzle with olive oil, scatter more herbs and sea salt. Cover 30 min.
4. Bake: Bake at 200°C / 390°F for 35-40 min until deep golden and hollow-sounding. Cool on rack, then slice to show that olive-studded crumb.

Video

Notes

Rustic Eliopsomo is best warm from the oven with extra virgin olive oil. Use well-drained Kalamata olives and don’t overwork the dough after adding them — it keeps the crumb soft and the olives juicy. Keeps 3 days at room temp, freezes beautifully.

Pat Kalamatas completely dry, then toss them in 1 tbsp flour before folding in — they won’t sink and won’t make the dough soggy.