Olive Bread | Sandwich Style | Sourdough

Our Sourdough Olive Bread is truly a special Mediterranean loaf. It has plenty of kalamata olives which distribute taste throughout the loaf. A loaf with a thick, golden crust. Well-suited with many Mediterranean foods or simply dip it in olive oil and you'll be the happiest person on earth!

Size: 8" long or approx. 18 oz (weight may vary as each loaf is handcrafted).

Ingredients: Flour (wheat), kalamata olives, levain (flour, water), water, and sea salt.

We don't recommend slicing this loaf as it will reduce its shelf life. It is best to slice as needed and it will taste better and last longer.

We recommend keeping your bread uncovered on your counter rather than in the fridge or a plastic bag. We place our loaves cut side down, so that the crumb isn't exposed to air, while the crust slowly stales.* In a sealed plastic bag, the crust will soften, as the moisture from the bread has nowhere to go, eventually leading to a moldy loaf.

If you don't expect to finish your loaf before it stales, freeze it in a plastic bag. Slice it first, to make toasting ever more convenient.

Revive your stale loaf in the oven at 175°F for 15-20 minutes.

*Technical note: Staling has nothing to due with water loss, as bread actually only loses about 1% of water content as it ages. Rather, the gelatinized starch molecules form into crystalline regions, causing a tightening effect on the bread. By reheating it, you can temporarily disrupt the less stable regions of the chains comprising the starch molecules.

Approx. 25 oz

Vegan