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Private Selection Garlic Stuffed Green Olives in Brine -- 6.3 oz

Private Selection Garlic Stuffed Green Olives in Brine
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Private Selection Garlic Stuffed Green Olives in Brine -- 6.3 oz

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Private Selection Garlic Stuffed Green Olives in Brine Description

We invite you to share our passion for exceptional culinary experiences.


Refrigerate after opening.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts for Version -1
Nutrition Facts
Serving Size: 2 Pieces (15 g)
Servings per Container: About 12
Amount Per Serving% Daily Value
   Fat Calories20
Total Fat2.5 g3%
Sodium220 mg9%
Total Carbohydrate1 g0%
   Sugars0 g
Protein0 g
Other Ingredients: Olives, water, pickled garlic, sea salt, citric acid (acidity regulator).


May contain occasional pits and/or pit fragments.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Rustic Olive Bread Rolls

These soft and fluffy homemade olive bread rolls are a perfect companion to any main course. They’re best served warm with garlic butter, which you can totally DIY by combining butter, coconut oil, salt, minced garlic and fresh basil. Homemade Olive Bread Dinner Rolls on Plate Next to Batch on Cooling Rack |

Rustic Olive Bread Rolls

  • Stand mixer
  • Parchment paper
  • Glass 9x13-in. baking dish

Yeast prep

  • 2-1/4 tsp. active-dry yeast (1 packet)
  • 1/4 cup warm water (105 to 110 degrees F)
  • 1/2 tsp. sugar


  • 3 cups all-purpose flour (+ extra flour for kneading (375g))
  • 1/2 tsp. salt
  • 1 large egg (well beaten)
  • 1/2 cup olive tapenade*
  • 3 Tbsp. melted butter
  • 1 cup warm water (105 to 110 degrees F)

Egg wash (optional)

  • 1 egg (well beaten)
  • 1 Tbsp. whole milk

To serve

  • Garlic butter

Yeast prep

  1. First, proof the yeast. Pour active dry yeast in medium bowl. Stir in water and sugar. Wait for yeast to double in volume and become frothy (can take around 10-15 minutes)


  1. If using stand mixer, combine flour, salt, egg, olive tapenade, butter, water and proofed yeast in bowl. Use dough attachment, set to low speed, to combine until dough forms. (This step takes around 6-8 minutes.) Dough texture should be soft, but not sticky. Note: If you are not using a stand mixer, knead by hand for 8-10 minutes.
  2. Transfer dough to greased bowl. Lift dough, turn it upside down and return to bowl to grease both sides. Cover mixing bowl with plastic wrap and let dough rest for about 2 hours on countertop or inside an oven with the light on.
  3. Once dough has doubled in volume, punch to deflate. Transfer to lightly floured surface and knead for 2-3 minutes. Divide dough into 12 pieces (eyeball it). Shape each piece into smooth, round rolls.
  4. Line a 9x13-in. pan with parchment paper or spray with cooking spray.
  5. Arrange rolls an inch apart and cover with plastic wrap. Set aside for 1 hour. The rolls should have doubled and filled the pan.

How to bake

  1. Adjust oven rack to middle position. Preheat oven to 375 degrees F. In the meantime, prepare egg wash (optional). In small bowl, whisk egg with milk until smooth.
  2. Once the rolls have risen, brush the tops with egg wash if using.
  3. Place baking pan in the center of the rack. Bake for 20-25 minutes or when the crust turns golden brown. Rotate the pan halfway through for even cooking.
  4. Brush rolls with garlic butter and serve warm.

• *If you cannot find olive tapenade, substitute it with ½ cup finely chopped pitted green olives, along with 1/2 teaspoon red chili pepper flakes and ½ teaspoon salt.
• Use egg wash if you prefer a golden-brown finish.
• Order the ingredients you need to make this recipe at!


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