Olive bread swirls

Olive bread swirls

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(29 ratings)

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, questions and tips

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alisonjane64's picture
19th Jan, 2012
Made these without the anchovies and green olives turned out great! Go great with homemade vegetable soup. I halved the mixture and made cheese and garlic ones for my boys, and was asked when I was making them again!!!!!!! What more can you say!
6th Aug, 2011
Sooo easy and tasted GREAT! They look so impressive too! Will definitely be making this again!!
25th Apr, 2011
Loved this recipe, although I didn't have enough olives or black olives so instead I used a handful of pitted green olives, half a tin of sundried tomatoes and 2 garlic cloves crushed. Made that into a paste and it was delish! Would definitely make again, would be tempted to try red onion and cheese too. Be careful about how long you cook them for though, mine required only 15 mins in the oven!
24th Feb, 2011
oops forgot this bit earlier!
24th Feb, 2011
Instead of the olive filling I used sundried tomatoes and cheese. Tastes really nice! I was surprised how big these were in the end - I thought it made 12 'party sized' portions but clearly not!
10th Feb, 2011
Taking out the anchovies and adding a spoonful of chopped walnuts made it even better!
28th Jan, 2011
added tomato puree to the filling, tasted really good!.
12th Dec, 2010
First attempt at making bread rolls - turned out really well, looked just like the pictures... will be making more to put in Christmas hampers. I forgot to salt the dough though... the dough around the olives has therefore turned out a bit bland so will make sure I put this in next time!
30th Jul, 2010
They were really tasty, made to eat as part of a mezze type lunch so went really well. I used 2 anchovies which gave the tang but didn't massively increase the saltiness. Definitely make them again
12th Jul, 2010
I was surprised at how easy these were to make.I used thyme instead of basil as my mum is allergic to basil. The rolls were quite salty, but not horribly so.


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