橄欖費塞爾麵包

I was pleasantly surprised by how well the kalamata olives are distributed throughout each slender ficelle, giving every bite a briny pop. The crisp crust held up perfectly when I used it for dipping in olive oil, and the wheat blend adds a nice nutty undertone.

The blend of white and red wheat gives this bread a nice depth of flavor, and those kalamata olives are perfectly briny. It stayed crisp even after I left it out for an hour while we finished the soup.

I sliced this thin and toasted it for bruschetta — the kalamata olives give it a salty punch while the crust stays shatteringly crisp. The white and red wheat blend