Mediterranean Olive Sourdough Loaf

A loaf built for the dinner table.

We fold two olives into our classic sourdough, each doing its own job. Kalamatas bring the deep, briny, wine-dark flavor you expect from an olive bread. Castelvetranos are buttery, mild, and bright green, and they soften the whole thing into something more rounded than sharp. Herbes de Provence goes in with them, adding lavender, thyme, and rosemary in the background.

Naturally leavened with Li-Li, our home-fed sourdough starter, so the crust bakes up crackling and golden and the crumb stays open and chewy, with olives and herbs studded all the way through.

Made for tearing, dipping, and passing around. Pour good olive oil and balsamic in a shallow dish and let this loaf do the rest. Excellent alongside pasta, soup, or a glass of something red. Baked in small batches.

Ingredients: bread flour (unbleached hard red wheat flour, malted barley flour), spring water, salt, kalamata olives, Castelvetrano olives, lemon zest, Herb de Provence (thyme, rosemary, basil, parsley, oregano, marjoram, lavender flowers)

Not for resale. Processed and prepared without state inspection under the Cottage Bakery exception.

This Product Contains: Wheat

No fridge required — our bread is shelf stable, so just keep it somewhere cool and dry. Consume or freeze by day 7. Not going to finish the loaf? Pop it in the freezer and it'll taste just baked when you're ready. Thaw at room temperature.

Virginia shipping only.