Same in Greece, bread is everywhere. Every household buys at least a loaf per day, and of course it's free and as much as you can eat in every restaurant.

As an Italian I'm thoroughly confused by the addition of balsamic vinegar to everything. I've heard Brits put it in Bolognese sauce (ragù) and now with olives. How about you try fennel seeds and orange zest next time?

Also would you consider focaccia still appropriate for brined olives?