I’m not sure if you guys have noticed but I haven’t really been in a sugary mood lately. (Which is a complete lie because I killed a box of Confetti Cake Pop Tarts in less than 24 hours this weekend. But I just don’t feel like making anything sugary.) So I’m going to apologize in advance if this week is a little more savory than you’re used to. Let’s blame all the Christmas cookies.

This is one of my all-time favorite breads but I very rarely make it because I am cheap and olives… well, they’re not. I found myself with an extra can recently and knew what they were destined for.

I can’t even begin to describe the amazingness of this bread. It’s cheesy and crunchy and salty. It’s pure heaven. Monterey Jack is one of my least favorite cheeses but it works here with the olives. I’ve also used mozzarella in this and it’s just as good.

My kids won’t eat olives so I normally halve this recipe and then use the other half of the bread for cheesy garlic bread. Perfect for spaghetti nights!

Olive Cheese Bread
adapted from The Pioneer Woman
  • 1 loaf french bread
  • 2 6-ounce cans ripe black olives, roughly chopped
  • 2 stalks green onions sliced
  • ½ cup 1 stick butter, softened
  • ½ cup mayonnaise
  • 2 cups 8 ounces Monterey Jack cheese, shredded
  1. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325F for 25 to 30 minutes or until cheese is melted and browning.



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