Olive buns

Upon my Dutch experience from a few years ago, I remember fondly the friendships my family and I made during our three years at The Hague. In that city there’s a very large international community and is very easy to end up being part of a group as diverse as it can be: Chile, France, Israel, USA, Mexico, Ecuador, Belgium, Brazil, Spain and Lebanon are just some of the nationalities that made up our group.

One my friends there, Maya, from Lebanon gave me the recipe that I bring to you today. Maya used to do some amazing brunches at her place; she made sure that everything was perfect and cooked most ( if not all) of the dishes, which were obviously typical of her country.

I think she and her family are now in Los Angeles, so if anyone sees her, give her my regards…

When I tested these buns I thought they were amazing, and couldn’t believe they were that easy to make. But guess what, they are! So simple, so fast and so delicious. You must try them at home, I’m sure you’ll love them. Besides, they don’t have yeast, so no need to wait long before relish them…

Olive buns


  • ½ kg flour
  • 2 tablespoons sugar
  • 1 tablespoon of baking powder
  • Salt
  • ¾ cup extra virgin olive oil
  • 2 cups water
  • 2 cups chopped black olives


Preheat oven to 220 ° C (428 ºF)

In a medium bowl, mix the flour, baking powder and salt. In another bowl, mix the water and olive oil. Add the flour mixture and fold until the dry ingredients are moist. Add the olives, and knead until they are well distributed and the dough is smooth.

It is possible that the dough is still a bit sticky; if so, add flour gradually until it is easy to handle for make the buns.

Place them on a baking tray covered with parchment paper and let them stand for 20 minutes before baking.

Put in the oven and bake for 25 to 30 minutes or until slightly golden.

These buns are quite dense, and that make them perfect for dipping.


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32 thoughts on “Olive buns

  1. Food,Photography & France October 9, 2012 at 13:20 Reply

    Delicious idea and the pictures make them look great. I’m tempted to make these this afternoon.

    • Bluejellybeans October 10, 2012 at 15:58 Reply

      Thank you, Roger! Let me know if you fell into the temptation :)

  2. Mad Dog October 9, 2012 at 13:37 Reply

    Me encanta el pan de oliva ;-)

  3. thecompletecookbook October 9, 2012 at 14:55 Reply

    Ooh, have to make these buns! :-) Mandy xo

  4. trixfred30 October 9, 2012 at 14:59 Reply

    They look like the type of thing we would split and stuff with cream and jam – delicious!!!

  5. Tandy October 9, 2012 at 15:38 Reply

    Fantastic recipe, thanks for sharing :)

  6. braintomahawk October 9, 2012 at 16:15 Reply

    ahh dipping! into a nice infused olive oil, or a rich flavorful soup! Thanks, this will do perfectly, now that the weather is getting cooler!

    • Bluejellybeans October 10, 2012 at 16:04 Reply

      Mmmm! You are making me want to bake a new batch just for dipping! :)
      Thanks for your comment!

  7. Barbara Bamber | justasmidgen October 9, 2012 at 16:59 Reply

    I love that they are stuffed with olives.. lovely fast buns!! Isn’t it neat that many recipes evoke memories of friends and family, that’s why I love to cook/bake:D xx

    • Bluejellybeans October 10, 2012 at 16:06 Reply

      That’s right; those are the best recipes :) Thanks for stopping by Barbara :)

  8. Chica Andaluza October 9, 2012 at 17:00 Reply

    Ooh gorgeous – and no yeast so I could make these quickly with my limited facilities!

  9. zannyro October 9, 2012 at 22:14 Reply

    I am DROOLING!! Wow!!

  10. ChgoJohn October 9, 2012 at 23:58 Reply

    These sound incredible, Giovanna, and I must make them. I’ll come back to let you know if they look as good as yours. Thanks for sharing. :)

    • Bluejellybeans October 10, 2012 at 17:58 Reply

      Thank you John! Please do, I’ll love to hear how it went and if you liked them or if you think there’s something that can be changed to make them better. :)

  11. Bam's Kitchen October 10, 2012 at 01:25 Reply

    Gorgeous and actually look relatively easy. I am sure some delicious olive oil would go nice as a dip. What other things do you like to use as a dip with your delightful olive buns? Take care, BAM

    • Bluejellybeans October 10, 2012 at 18:21 Reply

      Hello Bam! Well, I like them with tapenade and cream cheese with herbs. But I think that they work fine with other things like Pâté or Foie gras…
      Thank you very much for your comment :)

  12. Eha October 10, 2012 at 05:09 Reply

    Uhuh! Like! Not a baker but shall try! Can taste them on my palate now :) !

    • Bluejellybeans October 10, 2012 at 18:29 Reply

      Hi Eha!
      These are like the easiest buns ever… ;) If I was able to pull them off, I’m sure anybody can.
      Thank you very much for your comment :)

  13. Sawsan@ Chef in disguise October 10, 2012 at 09:55 Reply

    I love olives! and these buns sound amazing and I the fact that they are so quick and easy is really tempting

    • Bluejellybeans October 10, 2012 at 18:32 Reply

      Hi Sawsan! Thanks a lot for your comment; it means a lot to me coming from you :)

  14. glutenfreezen October 11, 2012 at 05:31 Reply


  15. Jed Gray (sportsglutton) October 11, 2012 at 22:36 Reply

    A long time ago I fell in love with olive bread, so of course this speaks to me. :-)

  16. cookiemomma October 12, 2012 at 16:59 Reply

    Thanks for sharing. This will be a treat for Gracie and I since we are the only ones who LOVE olives!! Can’t wait to try it.

    • Bluejellybeans October 12, 2012 at 22:48 Reply

      Glad to hear it! I hope you and Gracie enjoy them very soon :)

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