Name: Olive Cheese Bread
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: One 6-ounce can black olives, drained; One 6-ounce jar pimiento-stuffed green olives, drained; 2 stalks green onions; 1 stick butter, at room temperature; 1/2 cup mayonnaise; 12 ounces Monterey Jack cheese, grated; 1 loaf crusty French bread, sliced lengthwise

Olive Cheese Bread

can black olives,

jar pimiento-stuffed green olives, drained

green onions

butter,

mayonnaise

Monterey Jack cheese, grated

French bread, sliced lengthwise

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

Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. 

Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

My new addiction! So easy to make and absolutely delicious. I used red onion instead of the green onion and it tasted great!

This is so delicious!  I followed the recipe as written, but did add 6 scallions instead of two.  It wasn’t greasy at all.  

If you like olives, you will love this bread!  This makes a lot so I only use 1/4 the butter since you have mayo as well. Don’t go too thick with spread as it’s best when it really cooks through and you get that nice broil on top. Since many don’t like olives, I use same base spread and do olives in half and then cheddar cheese, green onion red chili flakes for other bread. Everyone’s happy and both are really good

Absolutely Delicious!!! <br />Have made this Garlic Cheese Bread 🥖<br />Family Love’s it!! ❤️

Have made this yummy bread twice. First time around followed recipe exactly at which I thought was too salty for me. This time I subbed 1/4 unsalted &amp; 1/4 salted butter. It was wonderful but now I think it has too much butter perhaps next time I will only add 3/4 or possibly only 1/2 of a stick of butter. Great as an appetizer!

Oh my gosh you found my heart! This was exactly what I wanted. To try it I cut the recipe in half and put it on a split Hawaiian hamburger roll. Unbelievable.  Today I put it on a tortilla shell and folded it over in a skillet to warm and crisp. Great. Either way. 

Wow SO super Salty.  I love olives and I add salt to all my foods. I used 1/2 black olives and green rinsed used only 8oz. Cheese and less butter. Today I ate some leftovers it was much better, but next time going to use no salt butter and I had French bread that was super large but I did like enough to try recipe one more time with low salt adjustments.

Ok so I was hesitant about this but oh my goodness it is delicious, I only used 8 oz of cheese.  I didn’t have a problem with oiliness that others mention. The crunch that develops on the bread was just right.  We paired with champagne it was so good!  We will make this again, hubby wants it with tomato soup or a salad.  

This is amazing! So, all my Grandchildren are Gluten Free, so I modified this and put it on a GF pizza crust(Cauliflower) I baked it at 425 degrees (GF pizza temp) for 10 minutes and it was perfect! A huge hit and a definite do over!!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/018/0186/0186187

Ree's cheesy, briny spread is fantastic when toasted on a French loaf.

olive cheese bread

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 8

Author : Ree Drummond Bio & Top Recipes

Ingredients

Instructions

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