Back for a few days on the island, my starter culture had adapted to the local flora, so it was time to make another batch of Tartine bread, this time with olives.  Fortunately, I had brought some luscious Provencal oil-cured olives from Formaggio Kitchen the previous week.  I followed the recipe in the Tartine Bread book, simply adding chopped olives and herbes de Provence to the dough as it began the bulk fermentation.  Two good-looking and fine-tasting loaves emerged from the process 11 hours later.  Bon appetit!