Olive bread swirls

Olive bread swirls

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(33 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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 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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11th Sep, 2015
Lovely! I followed the suggestions in the comments and substituted sun-dried tomatoes for the olives. I omitted the anchovies. The recipe was easy to make and the results were delicious. Mine cooked in about 20 minutes. I will definitely be making these again.
20th Aug, 2015
Looks good
18th Oct, 2014
Made them and they turned out lovely! Turned out more than 12. Will def make them again,
14th Apr, 2013
Made these Twice. Used sundried tomatoes, chorizo and chilli oil and second time sundried tomatoes, garlic and manchega cheese both were excellent
31st Mar, 2013
Agree with other comments. Easy to make, I used a jar of ready made tapenade, worked really well. I also used Paul Hollywood's tip for making Chelsea buns and "stuck" 1 end of the dough to the work surface before spreading the filling and rolling up, helps to get it tight.
24th Sep, 2012
These were incredibly easy to make (I was surprised by quite how easy!) but used wholemeal flour - added a delicious almost nutty flavour to it.
20th Sep, 2012
I've made these a few times now and they're always snapped up quickly, especially whilst they're still warm. I'm not keen on anchovies, instead I sometimes use smoked garlic and add a sprig or two of freshly chopped rosemary leaves to the chopped olives.
14th Jul, 2012
Holy smokes ... These are rad/sick/dench/bodacious, or whatever other silly word the yoot are using these days. Included the anchovies. Very tasty. Munching on one right now. Nice and simple, even for a kitchen noob like me.
11th Jun, 2012
Very nice and pretty straighforward to make....everyone was suitably impressed! If I did it again, I would probably use less anchovies.
28th Feb, 2012
Changed the filling and made them with cheese, sundried tomatoes, chorizo and basil - absolutely delicious. Apart from the time, really easy recipe as well.


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