1. What makes it special?
It combines traditional sourdough with Kalamata olives, rich in natural polyphenols.
2. Taste and texture
Salty, rich, and deeply umami.
3. Functional benefits
✓ Long fermentation
✓ Rich in olive polyphenols
4. Main components
• Oleuropein
• Polyphenols
• Organic acids
5. How to use it
1–2 slices with a meal, fresh or toasted.
6. The science of fermentation
The activity of beneficial bacteria is inhibited during baking. This preserves the benefits of postbiotics and fermentation products.