Olive Sourdough

Bread and Olives. It’s one of the best couples. I don’t know what about you but as long as there are some olives in my bread I know it will be super yum. If someone asks me what add-in should she/he put in a sourdough loaf I would definitely recommend adding olives. Who doesn’t like olives?! My trick is to add the whole olives. I don’t cut them for few reasons. First because once you use whole instead of sliced, there are fewer olives pieces that will disturb the dough to develop and proof correctly (remember- every topping we add to our dough disturbs a bit for its development). The other reason is that it is amazing to slice your bread and get a huge chunk of olive in your bite. I promise you- once you try it, you’ll never go back. I used here two types of olives that I love- Nostralina olives, which are the Italian equivalent of Kalamata olives, and Manzanilla- originating from Sevilla, southern region of Andalusia, Spain. Obviously, you can use any kind of olives you like guys. Just keep them whole. And pitted.