The fruity, saltiness of good olives is a natural complement to sourdough bread. We load this bread with a mixture of black and green Greek olives and a good measure of dried rosemary. Try spreading slices with tangy goat cheese and topping off with roasted red pepper strips. Or spread with mild semi-soft triple cream cheese, Dijon mustard and shaved prosciutto. This bread brings flavor to the table. Pictured with lovely, hand-stamped linen by our friends at Three Pines Studio in Cross Village just north of here. Linen is the very best way to store bread for longevity and freshness, not to mention reducing plastic bag waste.
Try this tasty recipe featuring our Rosemary Olive Sourdough loaf: Grilled Tuna Melt
