Add the active starter and water to a large bowl and mix until well-distributed.
Add the flour and, using a dough whisk and/or your hands, mix to form a shaggy dough.
Cover with a tea towel and rest at room temperature for 30 minutes.
Next, add salt and olives and mix to incorporate.
Stretch and fold the dough a total of six times, once every 30 minutes over a total of three hours.
Dust a banneton with flour and set aside.
Shape the dough into a boule, dusting with flour as needed. Try to keep the olives from poking through the surface tension of the dough, tucking them under when needed.
Once shaped, turn the loaf into the banneton, seam-side up. Sprinkle flour over the loaf before covering with a tea towel.
Transfer the shaped loaf to the refrigerator to rest overnight.
DAY OF BAKING
Place a Dutch oven in the oven and preheat to 500°F (260°C). After the oven has come to temperature, let the Dutch oven continue to preheat for another 30 minutes.
Once preheated, take the bread out of the refrigerator. Gently invert the dough onto a piece of parchment paper (seam side down) that is large enough to lift your bread into and out of the Dutch oven.
Score the top of the bread with a sharp knife or bread lame.
Using oven mitts, carefully remove the hot Dutch oven. Reduce the oven temperature to 450°F (230°C). Remove the lid of the pot, then quickly and carefully lift the dough in using the edges of the parchment paper as handles. Using oven mitts, carefully place the lid back on the Dutch oven and place it back into the oven. Bake for 25 minutes.
Carefully remove the pot and remove the lid (be careful of steam). Bake the loaf, uncovered, for another 20-25 minutes, or until the bread is golden to dark brown (depending on preference) and crusty.
Remove the hot pot from the oven. Using the parchment paper as handles, transfer the bread from the Dutch oven to a wire rack. Cool completely before slicing, at least 4 hours, and preferably 6 hours.