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Olive Bread

  • Yield: 2 servings


  • 1 cup black olives, chopped fine
  • 2 tablespoons finely-chopped shallots
  • 1 tablespoon finely-chopped garlic
  • 1 tablespoon finely-chopped rosemary
  • 1 pound white bread dough, proofed once
  • 1 tablespoon cornmeal
  • 4 tablespoons sundried tomato paste
  • 2 4-ounce pieces beef tenderloin, cooked, cooled and sliced
  • 2 ounces feta cheese, crumbled


  • Preheat oven to 400 degrees. In a small bowl combine olives, shallots, garlic and rosemary. On a floured surface press out dough to a rectangle, 3/4-inch thick. Sprinkle olive mixture onto surface of dough. Fold sides in to hold mixture. Beginning with end nearest you, roll dough up tightly. Transfer carefully to a cornmeal-dusted baking sheet. Cover and set aside in a warm place until it doubles in size, 45 minutes to 1 hour. Bake until bread is deep golden brown and an instant-reading thermometer inserted in bread registers 190 degrees. Let cool completely on a wire rack before slicing.
  • For each sandwich, spread 2 bread slices with sundried tomato paste, top with beef slices and sprinkle with feta. Serve garnished with some whole olives.