In a medium-size bowl, using an immersion blender or countertop blender, purée the olives, water, olive oil, agave nectar, lemon zest, lemon juice, garlic, and salt until combined (it doesn’t have to be perfectly smooth).

In a large-size bowl, combine the spelt flour, 1/2 cup (60 g) of whole wheat flour, Italian seasoning, and yeast.

Stir the wet ingredients into the dry ingredients.

Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining ½ cup (60 g) whole wheat flour if the dough is too wet, until the dough is smooth and pliable.

Shape into a ball.

Lightly coat a large-size bowl with canola oil and turn the dough to coat.

Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.

Line a rimless baking sheet with parchment paper or a silicone baking mat.

Punch down the dough.

Divide into 6 equal portions and shape each into a mini baguette about 8 inches (20 cm) long.

Place on the prepared baking sheet.

Cover with plastic wrap and let rise for 30 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5).

Remove the plastic wrap and bake for 18 to 20 minutes, until golden brown and hollow when tapped on the bottom.

Let cool on a wire rack.