This post may contain affiliate links. Please see disclosure policy here.
If you love a warm, cheesy appetizer that comes together in minutes, this Olive Cheese Bread is for you! Loaded with melty cheese, olives, and a buttery spread on crusty bread, it’s the perfect side dish or party starter. You can make it ahead, customize it with your favorite add-ins, and it always disappears fast.
Why You’ll Love This Recipe
Easy & Quick – Just a handful of ingredients and a few minutes in the oven, and you’ve got melty, cheesy perfection.
Crowd-Pleasing – Everyone loves warm, cheesy bread—especially with the addition of olives.
Customizable – Swap in your favorite cheeses, herbs, or mix-ins to make it your own.
Perfect Anytime – Serve as a great appetizer, party snack, or a side with soup, salad, or pasta.
Ingredients Needed
- French Bread
- Green Onions
- Butter
- Mayonnaise
- Black Olives, sliced
- Monterey Jack Cheese
- Parsley
How to Make Olive Cheese Bread
- Slice your loaf of bread in half and place bread halves cut side up on a baking sheet. I usually use a loaf of French or Italian bread, a loaf with a fairly good crust.
- Grate cheese.
- Slice the olives and green onion
- Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl
- Stir together until thoroughly combined.
- Spread mixture onto French bread. Place on a cookie sheet.
- Bake at 325 degrees F until cheese is melted and edges of bread are golden brown, about 20-25 minutes.
- Garnish with some freshly chopped parsley.
- Slice the halves of the bread into 2-inch portion size pieces and serve
Tips from leigh Anne
- Choose the right bread – A crusty French loaf or Italian bread works best—it holds up well to the rich topping without getting soggy.
- Mix up the olives – Use a combination of different types of olives. I like black and green olives for the best flavor. Kalamata adds a tangy bite, while green olives bring in saltiness.
- Don’t skip the fresh herbs – A sprinkle of fresh parsley or basil adds color and freshness to balance the richness.
- Use real cheese -Sharp cheddar, mozzarella, Monterey Jack, or even a bit of parmesan will give great flavor. Shredding your own cheese melts better than pre-shredded.
- Soften the butter -Make sure your butter is softened (not melted) before mixing it with the olives, cheese, and mayo—it spreads more easily and evenly.
Frequently Asked Questions
Can I make olive bread ahead of time?
You can make up the olive cheese mixture ahead of time and keep it refrigerate it for up to 3 days. Spread mixture on sliced bread and bake right before serving. Refrigerate leftover bread and warm in the microwave or under the broiler.
What if I don’t like olives?
No problem! You can swap the olives for roasted red peppers, caramelized onions, or chopped artichokes.
How do I reheat leftovers?
Wrap slices in foil and reheat in a 350°F oven for about 10 minutes. Avoid the microwave—it makes the bread chewy instead of crisp.
Check out more of my favorite recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Olive Cheese Bread
Ingredients
- 1 loaf French Bread
- 2 green onions chopped
- 1/2 cup butter Room Temperature
- ½ cup Mayonnaise
- 1 cup black olives sliced
- 2 cups Monterey Jack Cheese grated
- parsley chopped for garnish
Instructions
- Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl
- Stir together until thoroughly combined. Mixture can be refrigerated at this point and used within 2-3 days
- Spread mixture onto French bread that has been sliced lengthwise
- Bake at 325ºF for 20-25 minutes or until cheese is melted and edges of bread are browning
Tips & Notes:
- Choose the right bread – A crusty French loaf or Italian bread works best—it holds up well to the rich topping without getting soggy.
- Mix up the olives – Use a combination of black and green olives for the best flavor. Kalamata adds a tangy bite, while green olives bring in saltiness.
- Don’t skip the fresh herbs – A sprinkle of fresh parsley or basil adds color and freshness to balance the richness.
- Use real cheese -Sharp cheddar, mozzarella, Monterey Jack, or even a bit of parmesan will give great flavor. Shredding your own cheese melts better than pre-shredded.
- Soften the butter -Make sure your butter is softened (not melted) before mixing it with the olives, cheese, and mayo—it spreads more easily and evenly.
Nutrition Facts:
Karen says
How much sliced olives?
Leigh Anne says
1 cup – it’s been added to the recipe.
Karen W says
Thank you!
Joyce says
I have been making this for years found it in a Good Sam camping cookbook.
Cindy says
I love this bread, I’ve made it a couple times for family. Can’t have it very often, but we have it on special occasions. I’ve also frozen 1 loaf tohave at a later date and that works well, too.
Jennifer Barker says
I laughed at you pronouncing your addiction to sugar- I was just lamenting this very same thing to my partner last night! I was telling him how distracted I was by a plate of cookies at a professional networking event I attended , that I actually lost focus on what the speaker was saying while scheming how I could politely get up to get a cookie during the middle of it. I’m so bad! I did end up waiting until the event was over to get one though- and it promptly broke in half and fell on the floor- I guess that’s what I get!