Bread Machine Kalamata Olive Bread Recipe (2024)

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Kalamata olives from the Kalamata region in Greece are meaty, deep-purple colored olives with a pronounced earthy taste. Only olives grown in this area can be named as such even if the same type of olive trees are grown in other parts of the world, like the United States and Australia. Their wonderful flavor and texture have made Kalamata olives a favorite in Mediterranean cuisine and a staple in many Greek dishes, from appetizers to main dishes. Our Kalamata bread makes the perfect pair: pillowy dough filled with a deep olive flavor, a highlight of the great love that Greece has for its hundreds of types of bread and its world-renowned high-quality olives.

Because it's a recipe for the bread machine, this 2-pound loaf is a breeze to make. An ideal side to pasta, soups, salads, and stews, it's also enjoyable on its own dipped in olive oil, smeared with butter, or served as part of a charcuterie board or cheese platter. Use it for open-faced sandwiches with fresh cheese and a drizzle of extra-virgin olive oil, or cube it to make a wonderful panzanella.

For this recipe, you are going to need the brine in which the olives are sold, so if you're buying them from an olive bar, be sure to bring home plenty of their liquid. If you're using jarred olives, you are likely to have enough brine at hand. Before you start, review the manufacturer's instructions of your machine; bread machines have a preferred order in which ingredients should be added. The default order is liquid ingredients first, dry ingredients next, and yeast last. For loaves of bread that have mix-in ingredients, such as the chopped Kalamata olives, your bread machine will signal you for the right time to add them.