Olive bread swirls

Prep: 20 mins - 25 mins Cook: 20 mins - 25 mins Plus rising

More effort

Makes 12
These delicious savoury rolls make an excellent side dish for a lunch party

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal258
  • fat10g
  • saturates1g
  • carbs38g
  • sugars1g
  • fibre3g
  • protein6g
  • salt1.05g
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  • 500g strong white flour, plus extra for rolling



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tsp salt
  • 7g sachet easy-blend dried yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 6 tbsp extra-virgin olive oil, plus a little for brushing
  • small bunch of basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 170g pitted black olives (about 200g unpitted weight)
  • 1 garlic clove, crushed
  • 4 tinned anchovies (optional)



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 50g pitted green olives


  1. In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.

  2. Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.

  3. Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.

  4. Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.

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Comments (34)

lostkat's picture

Easy to make, delicious and my guests were very impressed

rjmayor's picture

Really delicious - hardly out of the oven before there was a scramble for them.
However they were done after 15 nins on 180 fan & I think they would have been burnt if I had left them for 20-25 mins.
I had no basil so used a tablespoon of pesto. They were quite large - think I will roll them the other way next time & have maybe 20 smaller ones.

lee-anneyoung's picture

I made the dough myself for these and also tried it with puff pastry... the puff pastry ones looked slightly better but both tasted the same, lovely.

imabadpixie's picture

Very easy and the bread comes out lovely, however i couldnt really taste the black olives which i thought was a shame. However this did mean that my other half who hates olives, asked for another one after tentatively trying the first. I have frozen the majority of my double batch to be defrofted overnight and served up at my wedding! They do look really professional!

aislingekelly's picture

would it be ok to assemble the swirl and leave in the fridge overnight before baking?

ghensler's picture

they were absolutely delicious just couldnt stop eating them!! Didnt put the anchovies in as not keen ont them,. Will def make again!

camrob79's picture

I made this for a BBQ, I served them as bread. Everyone loved them.....no nice and tasty and very easy to do. Will do again!

my_dunh's picture

I tried these as my first bread making attempt... absolutely gorgeous!!! I can't believe how easy they were to make. I didn't use the anchovies and the level of saltiness was just perfect, so I can understand how adding them would make the filling too salty.

My husband doesn't like olives, so I rolled half the mixture as per recipe and the other half with caramelised onions - really yummy! Next time, I'm going to try using garlic infused oil in the dough so as to give an extra yummy flavour.

eleanormayo's picture

I would agree with the other comments, surprisingly easy and look impressive. They also smell great whilst baking in the oven making it impossible to resist eating them as soon as they come out!

lnocella's picture

I tried this recipe and I used ready puff pastry and it was simply delicious!

cat123's picture

These are much prettier than normal olive bread rolls - a bit salty for my taste, though, so next time I might try them without the anchovies to see if that helps. Make sure to grease the tin before putting the swirls in, though: I didn't and ended up losing most of the base of each roll as they stuck VERY firmly!

ninabw0201's picture

These are delicious and surprisingly easy to do. In the words of my son, "These are lush"!

will definitley make them again ... and again!

lecateau's picture

By the way when I made it I made a loaf ( I mean my provisional recipe) and then sliced it after it was cooked.

lecateau's picture

I first tried this bread when my cousin made it. When I asked for the recipe she never gave it to me and I tried making it. When I made it though I never used anchovies. I have used oregano and parmesan and also rolled it like you are making palmier I just cannot wait ti try this one. A Really delicious bread. Thanks for the recipe. I am sure it will help me improved my provisional one.


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