Rustic Olive Sourdough

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Salty Kalamata olives perfectly complement the tang of sourdough in our very own rustic olive sourdough bread. Dip it in an olive oil for the best Mediterranean experience right wh ere you are! Sourdough is known to be much easier to digest than other breads, as the gluten is partially ‘digested’ during the fermentation process. Best eaten within five days of purchase or else well wrapped and frozen. You can thaw your bread by reheating in a 350 degree oven for 30 minutes for a half-loaf and 45 minutes for a whole loaf. You can also try to leave it to thaw overnight at room temperature, or warm it up in a microwave (yes - you will be surprised at the result!) Show more