Olive Bread Recipe - Toasted baguette slices served with olive spread.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Black olives , Green olives

Cuisine : French

Course : Snack

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Olive Bread

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

You can also find more Snack recipes like Appam, Bread Malai Pizza, Moong Dal Crispy Kachori, Chicken & Mushroom Omelette on Hot Dog. Or try out these recipes from French Cuisine like Potato Au Gratin, Le Cake, Banana Crepes, Consomme Soup.

Olive Bread Recipe - How to make Olive Bread


Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Black olives sliced1 bottle

  • Green olives sliced1 bottle

  • French bread 1

  • Extra virgin olive oil 4 tablespoons

  • Prunes roughly chopped 10-12

  • Pickled jalapenos sliced 2

  • Onions chopped 2 medium

  • Balsamic vinegar 3 tablespoons

  • Garlic 5-6 cloves

  • Hung yogurt 2 tablespoons

  • Salt to taste

  • Fresh parsley a few sprigs


Step 1

Heat 4 tbsps extra virgin olive oil in a non stick pan. Drain black and green olives and place them in a bowl. Add prunes and pickled jalapenos and mix.

Step 2

Add onions to the pan and saute for 2-3 minutes. Put the olive-prune mixture into a mixer jar. Add balsamic vinegar and grind. Add ¼ cup extra virgin olive oil and continue to grind to a coarse mixture.

Step 3

Crush garlic cloves and add to the onions and saute till golden. Switch off heat and add ground olive-prune mixture and mix well.

Step 4

Diagonally slice a baguette and toast in a non stick pan. Drizzle a little extra virgin olive oil over the bread and toast, turning sides, till both sides are a light golden.

Step 5

Place hung yogurt in a bowl, add 2 tbsps of the olive mixture, salt and mix well. Spread the olive-prune mixture on some of the toasts and the hung yogurt-olive-prune mixture over some others. Garnish them with small sprigs of parsley and serve.

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