Dissolve the yeast in the warm water. Put the flour into a bowl, add the salt, the caster sugar and the olive oil.
Mix then knead for around ten minutes.
Stone the black olives then cut them into small pieces.
Add the olive pieces to the dough and knead a little, until all of the olive pieces are well blended into the dough.
Cover the dough with a cloth and leave to rise for around 1 hr in a warm room.
Preheat the oven to 180°C.
Punch down the dough. Divide it into lumps of the same size.
Shape them into long, thin coils around twenty centimetres long.
Place the bread sticks onto a baking sheet lined with greaseproof paper, leaving enough space between them. Brush with olive oil.
Bake until golden brown (around 20 minutes).
Our suggestion: you can add green olives or replace the black olives with green olives (PDO olives from Nîmes, Lucques du Languedoc, etc.)
We advise you to use a traditional-tasting PDO olive oil from Aix-en-Provence – olives maturées (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke, which go very well with potatoes.
You can also use PDO olive oil from Vallée des Baux-de-Provence – olives maturées or Provence – olives maturées.