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These savory rolls are filled with olive paste.

Source: Martha Stewart Living, October 1995
Servings Yield



Cook's Notes

The first step in making these rolls is to prepare a sponge, or starter dough. You will need only a portion of the sponge; the rest can be refrigerated up to 1 week or frozen up to 3 months. Bring to room temperature before using.

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How would you rate this recipe?
  • mcobrien
    19 MAR, 2010
    I seriously doubt you're still looking for it, but I think the olive loaf is in the Martha Stewart Living Cookbook published in 2000 on p.94. I came across it today while looking for this recipe...
  • joroco19
    19 DEC, 2008
    Many years ago...maybe early 1990s?...Martha had a recipe for an olive bread in her magazine. It did not use a starter, olive paste or bread flour. It made a big, crusty loaf, with chopped up olives. Anyone have this recipe?

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