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 my sister 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 my husband and own kids don’t like them – apparently nobody finds the fun in olive finger puppets like I did!
What type of olives should I use?
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.
Olive Cheese Bread Recipe
Ingredients you need to make this:
- French bread loaf
- Unsalted butter
- Sriracha hot sauce
- 6 ounce jar sliced pimiento-stuffed green olives
- 2 ounce can sliced black olives
- Shredded Monterey Jack cheese
- Green onions
(Scroll down to the detailed printable recipe card for exact measurements.)
How to Make Olive Cheese Bread
This appetizer bread is ridiculously easy to make in a few simple steps. Here’s a summary (detailed printable recipe card below):
- Slice the bread: slice the loaf of bread in half, lengthwise. Scoop out some of the surface, making a shallow well. Place on a baking sheet.
- Make the filling: 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: bake in a preheated oven until cheese is melted and browning. Cut into 2-inch portions across and serve as an appetizer.
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 as directed.
My goodness, this bead. The edges are all crunchy, the olives salty, the cheese all melty. If you love olives like I do, you will love this!
Olive Cheese Bread Video
Other Easy Appetizers
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