The Pioneer Woman Tasty Kitchen
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Olive Cheese Bread

4.89 Mitt(s) 18 Rating(s)18 votes, average: 4.89 out of 518 votes, average: 4.89 out of 518 votes, average: 4.89 out of 518 votes, average: 4.89 out of 518 votes, average: 4.89 out of 5

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Level: Easy

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Description

As utterly simple and easy as it is, it’s so delightfully delicious and flavorful. And it’s always a hit.

The finished product does have quite a strong salty/olive flavor, so for anyone who’s not an olive fan, this might be a little strong. But for everyone else? Yum. It’s great paired with a green salad, or with soup or spaghetti, or as a great appetizer for guests, cut into thin slices.

Ingredients

  • 1 loaf French Bread
  • 8 ounces, weight Pimiento-stuffed Green Olives
  • 8 ounces, weight Black Olives
  • 2 stalks Green Onions (scallions)
  • 1 stick Butter, Room Temperature
  • ½ cups Mayonnaise
  • 1 pound Monterey Jack Cheese, Grated

Preparation

Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.

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 350ºF for 20 to 25 minutes or until cheese is melted and browning.

Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

16 Comments

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Belinda on 5.30.2013

Thank you, thank you!!! Made this tonight, sadly no leftovers! I tweaked it a bit, this household does not care for green olives. While at a luncheon with a friend, she bought a can of green olives, I’ll eat one once or twice a year. So I grabbed an olive, popped it in my mouth, surprise!!! Tasted just like a black olive!! They are Early California Fresh Curved, green ripe medium Califorina pitted olives. They look like your typical green olive, but taste just like a black one! So I used these as well as the regular black ones. Topped with fresh diced chery tomatoes, and green onion, YUM!! Next time, artichokes!

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Margie on 9.8.2012

I have made this three times – most recently for a birthday party. Everyone just loves it. As Ree mentions, it’s also good with crackers!

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lallak1 on 1.31.2011

Made this for my husband’s 50th birthday party, and it got rave reviews…..the biggest complaint is I didn’t make enough of it…..

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southdakotacowgirl on 1.16.2011

I made this over the weekend for friends. It is a little different, but we really enjoyed it. A keeper!

We served it w/ garden salad, homemade cream of mushroom soup and grilled pork chops.

I used mircle whip v. mayo and colby cheese v. monterey jack.

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phsccml on 10.26.2010

The only bad thing about this recipe is the lack of leftovers. This freezes great before it is baked. I like to have a few in the freezer for guests (or myself). Freeze it on baking sheet without covering, when frozen wrap in plastic and then in foil and/or zipper style freezer bags.

18 Reviews

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AZJ22 on 6.10.2016

Delish! My store didn’t have plain Monterey Jack, so I ended up using Cheddar Jack. It was still great! I accidentally got the low sodium black olives. (Noooo! Olives should be nice and salty, yum!) So I sprinkled a bit of garlic salt into the mix. It was just right! This is definitely a bit “heavy”, but oh-so-good. I had mine with some baked potato soup.

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Katy on 7.7.2014

I love this recipe!!! It had just the right about of bitter, vinegary goodness mixed with creamy cheese and butter. I made this and served with a big chicken Caesar salad!

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earllynne on 5.6.2013

Love the flavor mixture. Such yummy goodness and so easy.

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Sarah D. on 7.5.2011

YUMMY!!!

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subau on 6.20.2011

Cheesy, creamy, buttery…your speaking my food love language. I keep a some in the freezer so their ready in a jiffy.

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