Cypriot Olive & Mint Bread

Brendan's Cypriot Olive & Mint BreadIngredients

  • 1 ½ kilos of strong flour
  • 3 pkts fast-action dried yeast, or 60g fresh
  • 1 ½ tbls caster sugar
  • 3 tsps fine salt
  • 2 large jars olives – whole and unpitted. But if in hurry, use pitted olives.
  • 2 medium onions finely chopped – or pulsed in a food processor. (Finely chopped does not mean an onion paste if using a processor!)
  • 1 ½ jars Schwartz dried mint, or other brand of dried mint
  • ½ large tumbler of vegetable oil


Mix all dry ingredients thoroughly. Add the finely chopped onions and mix well.

Stone the olives – freshly stond olives will always have more flavour, but if you haven’t time, used those already pitted. Add to dry ingredients. Add the oil to the water and mix to form a softish dough.

Prove for at least an hour to double in size. Or cold prove for 6 hours.

De-gas when proved. Weigh and divide the dough into 4 to give 4 medium-sized loaves or 3 large ones. Make into rounds. Sift some flour over each. Score the top with a lame or razor blade. Let prove for 30-40 minutes.

Pre-heat oven to 220c for at least 20 minutes before bake. Bake at this temp for 5 minutes, and then lower heat to 200c. bake for 45 – 50 minutes.

Note: you can half the quantities in the recipe for a smaller amount. But it is worth while making a number all at once to either freeze or give to friends as presents. As you can see from the photo, I have made different shapes with the dough, so be creative!

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