Pin it
If you're in a hurry and need something everyone will crush, I always whip up this cheesy olive bread for parties. The gooey cheese, salty olives, and pillowy warm bread bring a cozy bite every time. Make it for a laid-back night in or share it at your next get-together—olive lovers can't get enough.
The first time I put this together, it was just to use up extra green and black olives from a party tray. Since then, my family picks this for birthdays and game days because it's fast and so easy to throw together anytime.
Irresistible Ingredients
- Green onions: snip these up so every bite has some crunch and freshness
- Kosher salt and cracked black pepper: these wake up the flavors and keep everything balanced
- Monterey Jack cheese, shredded: for the ultimate gooey melt, grate it fresh if you can
- Full-fat sour cream: creamy and thick is best for the dreamiest spread
- Black olives: earthy and mild, chop them chunky so you get big bits
- French bread: crusty and chewy works best so the bread holds up
- Softened butter: real butter toasty richness—skip the margarine
- Green olives: tangy and bright, pit them before slicing up
- Garlic powder: savoriness in a pinch—make sure it's not stale
Simple Step-by-Step
- Slice and Prep the Bread:
- Cut your French bread in half lengthwise, then make crosswise cuts to get four open pieces. Lay these cut side up on your baking sheet so they're all set for topping.
- Combine the Olives:
- Toss in both types of olives, keeping them chunky for lots of texture. If you want a rustic vibe, just give them a rough chop instead of thin slicing.
- Mix in Cheese and Green Onions:
- Add in your grated cheese and chopped green onions and gently blend so every bite ends up cheesy and fresh.
- Stir up the Creamy Base:
- Mix sour cream, soft butter, garlic powder, salt, and pepper in a bowl. Get it mostly smooth so it spreads without lumps.
- Pile on the Olive Mixture:
- Scoop the cheesy olive filling onto the bread, spreading all the way to the crusts for the ultimate loaded bite.
- Bake Until Bubbly:
- Slide it all into a 350 degree oven for about 20–25 minutes, until the cheese is melty and the crust hits golden perfection.
- Broil for Extra Golden Top:
- Pop the bread under your broiler for a minute or so at the end. Watch for deep golden brown and those irresistible bubbles.
- Finish and Serve:
- Cut into smaller slices with a bread knife, and toss on some fresh parsley if you're feeling fancy.
Pin it
That stretchy, cheesy layer hugging the olives is always my favorite part. Monterey Jack melts smooth and dreamy, so it’s always in my fridge. Every time my kid sneaks olives off the tray while we cook, it turns into a fun tradition for us.
Leftover Love
If you have leftovers, stash them in a sealed container in your fridge for up to three days. Just reheat slices in your oven or toaster oven until things are gooey and the bread’s a little crispy. Skip the microwave or you’ll risk sogginess.
Swaps & Tweaks
No Monterey Jack? Try mozzarella for a gentler flavor or cheddar for a bolder one. Toss chopped jalapeños in for a little kick, or trade green olives for Kalamata for more punch. Baguette or ciabatta switch up just fine instead of French bread.
How to Serve
Slice up and set out as a party starter—cut into strips for easy grabbing. Goes perfectly with tomato soup or pile it alongside a fresh salad. Want a wow factor? Add it to your next charcuterie spread.
Pin it
Where It Comes From
Cheesy bread is a staple everywhere—from fancy French cheese puffs to classic American cheese toast. This version really became a hit thanks to Midwest casseroles and all things baked with cheese. Tossing olives in is a little nod to Mediterranean food, making it an awesome blend of cultures for snack time.
Frequently Asked Questions
- → Can I swap Monterey Jack out for something else?
Totally! Try mozzarella or a mild cheddar if you want a different taste or can't find Monterey Jack.
- → Is it better to slice the olives myself?
If you cut whole olives by hand, they’ll hold up better and taste fresher. But if you’re rushed, pre-sliced olives work fine too.
- → Can I prep this before I need it?
Yep, whip up the olive cheese spread ahead of time and stick it in the fridge. Smear on the bread and bake when you’re ready to eat.
- → What’s good to sprinkle on top?
Chopped parsley makes it pop, or add green onions and cracked pepper for extra punch.
- → What’s the best way to save any extra?
Wrap up leftover pieces and pop them in the fridge. Heat them in the oven later so the bread gets crunchy again.