@carbcounter So, AI may be technically correct here, based on the question you asked. BUT the real answer is far more complicated.

It is not the specific combination of bread and olive oil that moderates blood glucose. It is adding oil/fat to the carbohydrate within the meal. While I am not a trained nutritionist, my understanding of the mechanism it that it moderates the speed with which the starch is absorbed, creating less of a "spike." The combination can be bread and olive oil, toast and a nut butter (even adds a 3rd benefit of protein), root vegetables roasted in oil and seasonings or other combinations.

CAUTION! This is not a "license" to freely consume carbohydrates if you are diabetic. It simply means your body converts the carbs more slowly, it doesn't erase their overall effect. Your body still doesn't make enough insulin to process the carbohydrates, so overall your personal limits apply. You still need to follow your eating plan to manage blood sugar. Post-eating tests are only one measure of how you are doing, your A1-C is the measure of management over time.