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Olive Cheese Bread Recipe
Ben Carraoli

Olive Cheese Bread Recipe

I absolutely love making this olive cheese bread. Every time I prepare it, my kitchen fills with the irresistible aroma of melted cheese and tangy olives. It’s one of those recipes that feels fancy but is actually incredibly simple. I’ve served it as a snack, an appetizer, and alongside my favorite soups, and it’s always a hit.
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Prep Time 10 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 1 loaf French bread – Choose a fresh crusty loaf for the perfect texture.
  • 8 oz. pimiento-stuffed green olives – Roughly chopped for even distribution.
  • 8 oz. black olives – Gives a deep savory flavor; rough chop is enough.
  • 2 stalks green onions scallions – Thinly sliced for a mild, fresh bite.
  • 1 stick butter room temperature – Softened butter blends easily with other ingredients.
  • 1/2 cup mayonnaise – Use full-fat for creaminess and flavor balance.
  • 1 lb. Monterey Jack cheese grated – Freshly grated cheese melts better and tastes richer.

Method
 

  1. Start by roughly chopping both the black olives and pimiento-stuffed green olives. Slice green onions thinly. This step ensures that every bite of bread has a balanced mix of flavors.
  2. In a large mixing bowl, combine the butter, mayonnaise, grated cheese, chopped olives, and green onions. Stir everything until evenly combined. I love using my hands to gently press the mixture together—it makes it easier to spread later.
  3. Slice your French bread lengthwise and evenly spread the olive-cheese mixture on top. Bake at 350°F for 20-25 minutes or until the cheese is melted and lightly browned. The aroma while baking is irresistible!
  4. If you want, you can refrigerate the mixture for up to two days and use it as a dip. It pairs wonderfully with crackers or fresh vegetables.

Notes

  • I always grate my own cheese—it melts better and has a richer flavor than pre-shredded.
  • Use room-temperature butter to make mixing smoother and easier.
  • Don’t overbake; you want the cheese melted and bubbly but not dry.
  • I sometimes toast the bread slightly before spreading the mixture for extra crunch.
  • If you like a little heat, a pinch of red pepper flakes in the mixture adds a nice kick.