August 2019
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Cyprus - Elioti (Olive Bread).

To make 4 small loaves

·25 g fresh yeast

·200 ml warm water

·½ kg flour, sifted

·4 tbsp olive oil

·1 tsp salt

·150 g black olives, stoned

·1 medium-sized onion, finely chopped 



Dissolve the yeast in warm water.

Mix the flour with 3 tbsp oil and salt, add the diluted yeast and work the ingredients together. Then knead for 10-15 minutes, adding a little more flour or water as necessary.

Add the olives and the onion to the dough, and knead again until mixed in. Shape the dough into a ball.

Pour the remaining oil into a deep bowl. Turn the ball of dough in it until well coated. Cover with a thick cloth and leave in a warm place for about 1 hour until well risen. Knead again and divide the dough into four. Shape the loaves, prick the surface and place on an oiled baking tray.

Cover again with a thick cloth and leave to rise for a further 30 minutes.

Heat the oven to 240ºC, moisten the surface of the loaves with a brush, place them in the centre of the oven and bake for 30 minutes.

Remove from the oven and allow to cool.