This Olive Cheese Bread recipe is an easy and delicious appetizer with salty olives, gooey cheese, and crunchy bread. Crazy good!
Olives will forever remind me of when Jen and I were kids; our relatives would come up for the holidays and my mom always put out a bowl of whole olives. We would place one on every single finger and pretend they were people. Of course. Seriously, didn’t every kid do this?? Ah, good times.
But I rarely make anything with for olives because Paul and the kids don’t like them – apparently nobody finds the fun in olive finger puppets like I did!
This bread was getting made, though. And listening to the moaners and groaners was worth it. And no regrets because it is AWESOME. The edges are all crunchy, the olives salty, the cheese all melty.
What type of olives are best for this recipe
My favorite olives to use are a mix of black and pimiento-stuffed green, but anything goes! Use whatever you love best. There are many different kinds of olives (26 I think!), but I would say these are the most common in the U.S.:
- Mission – this is America’s baby. Plump and mild, with a slightly nutty flavor. Perfect on pizza, salads, and used as finger puppets, as mentioned above! Ha. You can find them in all sizes, pitted, chopped, or sliced. They offer something for everyone.
- Manzanilla – also simply know as the “green olive,” these are brine-cured, with a subtle smokey taste. They’re perfect for stuffing with garlic, cheese, and peppers and always make a great appetizer.
- Kalamata – plump and reddish-purple, these come from Greece and are popular worldwide. They’re usually preserved in vinegar or oil and offer a salty taste to so many dishes.
- Gaeta – these gems are small, brownish-black, with a nutty flavor, and tricky to pit.
- Niçoise – as the name would indicate, these are French. They’re a purplish-brown in color and pretty small. Great for tapenade.
- Piccoline – also originally from France, these are most commonly seen used in a martini.
Can this be prepared ahead of time?
This can be fully prepped a day beforehand (not baked) – secure in plastic wrap and store in the refrigerator. Let sit at room temperature for a bit and then bake.
Some recipes are just all for me – this Olive Cheese Bread is one of them. And others who like olives…I know you’re out there!
other recipes with olives you might like!
other appetizers we love!
Watch the video for Olive Cheese Bread
How To Make This Olive Cheese Bread
Olive Cheese Bread
- 1 loaf French bread (14-inches long)
- 1/2 cup mayonnaise
- 1/2 cup unsalted butter ,softened
- 1 1/2 teaspoons Sriracha
- 6 ounces (1 jar) sliced pimiento-stuffed green olives ,drained
- 2.25 ounces (1 can) sliced black olives ,drained
- 8 ounces shredded Monterey Jack cheese
- 2 stalks green onions ,diced
- Preheat oven to 350 degrees F.
- Slice the loaf of bread in half, lengthwise. Scoop out some of the surface, making a shallow well. Place on a baking sheet.
- In a large bowl, mix together the mayonnaise, butter, and Sriracha until combined and smooth. Add in both olives, cheese, and scallions; mix to combine.
- Divide and spread the filling evenly between the two bread halves.
- Bake for 25-30 minutes or until cheese is melted and browning.
- Cut into 2-inch portions across and serve as an appetizer.
slightly adapted from The Pioneer Woman