Castella Imports

Black Olive Bread


1/3 to 1/2 cup brine from olives
Warm water, enough to make 1 1/2 cups when combined with brine
2 tablespoons Aegean Extra Virgin Olive Oil
3 cups bread flour
1 2/3 cups whole wheat flour
1 1/2 teaspoons salt
2 tablespoons sugar
1 1/2 teaspoons Castella Basil
2 teaspoons active dry yeast
1/2 to 2/3 cup finely chopped Castella Kalamata Olives  (about 2 dozen pitted olives)


  1. Put brine in a 2-cup measure; add warm water to make 1 1/2 cups
  2. Put all ingredients except for the olives in the bread machine according to your manufacturers preffered order
  3. Choose basic or wheat setting
  4. Add olives at the beep