This may sound stupid, but I am using the rosemary olive bread recipe from Baking Illustrated and some of the olives fit like a BB in a boxcar. Among other things, they fall out of slices. Heck, they sometimes fall out while the loaf bakes.
The recipe calls for oil cured black olives. I don’t typically have those and use brine cured Kalamata after rinsing and drying them. The olives are gently folded in after kneading per the recipe.
The bread itself is outstanding, IMHO, but the olives…
Why don’t you cut them up into pieces? If they’re calling out so much it probably also means it’s too much for the dough to handle so why not try fewer olives?