Combine the flours, salt and yeast in a mixing bowl. Add the warm water and olive oil and knead for 5-6 minutes until you get a smooth ball of dough.
Cover with a clean damp cloth and let rise for 30 minutes at room temperature, away from any drafts.
Knead the dough to release some of the gas bubbles that have formed, then divide into 3 uniform pieces. Sprinkle a little flour over the dough. Flatten each piece of dough into a rectangle about the size of your hand. Using a rolling pin, roll out the rectangles to get strips of dough a little longer than the cavities in the mould and around 4 in wide. Place the olives in the center in a strip down the center of each rectangle of dough.
Next, fold one long side of each rectangle over to cover 2/3 of the surface, then fold up the other side to form a cylinder. Turn it over so the fold is on the bottom.
Dust the cavities in the Emile Henry Baguette Baker generously with flour. Place each dough cylinder into a cavity, folder side down. Cover with the lid and let rise for 10 minutes at room temperature, away from any drafts. Preheat the over to 475 degrees.
Brush the dough with a little water and score the top in several places, deep enough to reach the olives.
Remove the lid and let the bread sticks brown for 3-5 more minutes.