Looking for a warm, cheesy appetizer that’s easy to make and guaranteed to impress? This Olive Cheese Bread is everything I love in a quick side dish — crunchy, gooey, salty, and packed with flavor in every bite. With simple ingredients like crusty French bread, black and green olives, mayonnaise, butter, and cheese, it comes together fast and delivers every time. Whether I’m serving it at a party, alongside a bowl of pasta, or as a cozy movie night snack, this recipe is always a hit.
Why You’ll Love This Recipe
I love how quick and foolproof this Olive Cheese Bread is. It takes only 10 minutes to prep and less than 30 minutes in the oven. The combination of buttery richness, gooey cheese, and briny olives creates a bold, savory flavor that’s seriously addictive. I also appreciate how customizable it is — I can switch up the cheese, try different breads, or add some spice when I’m feeling adventurous. Plus, it makes enough to feed a crowd, which is perfect when friends or family are over.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 loaf of French bread (sliced in half lengthwise)
½ cup salted butter, softened
½ cup mayonnaise
1 cup chopped black olives
1 cup chopped green olives with pimentos
2 cups shredded Monterey Jack cheese (or mozzarella)
1–2 teaspoons garlic powder (optional)
Chopped parsley or chives, for garnish (optional)
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper or foil.
I slice the French bread in half lengthwise and place both halves cut side up on the sheet.
In a bowl, I mix together the softened butter, mayonnaise, chopped olives, shredded cheese, and garlic powder until the spread is creamy and well blended.
I spread the mixture evenly over each bread half, making sure to reach all the edges.
I bake for 20 to 25 minutes until the cheese is melted, bubbling, and slightly golden.
After letting it rest for a few minutes, I slice the bread into pieces and garnish with chopped parsley or chives if I have them on hand.
Servings and timing
This recipe makes about 8–10 servings. It takes 10 minutes to prep and around 25 minutes to bake, so I have it ready in just 35 minutes total — perfect for last-minute hosting or spontaneous cravings.
Variations
When I want to switch things up, I try:
Swapping in sourdough or ciabatta for a more rustic texture
Using sharp cheddar or fontina instead of Monterey Jack
Adding chopped red bell peppers or sun-dried tomatoes
Mixing in Italian herbs like oregano, thyme, or basil
Making it spicy with jalapeños or red pepper flakes
Using light mayo or Greek yogurt for a lighter version
This is one of those flexible recipes that I can tweak based on what’s in my fridge or pantry.
Storage/Reheating
If I happen to have leftovers (which is rare), here’s how I store and reheat them:
To store:
I wrap the bread in foil or place it in an airtight container and refrigerate for up to 3 days.
To reheat:
In the oven: I rewrap in foil and heat at 350°F for 10–12 minutes.
In the air fryer: I reheat individual slices at 325°F for 4–5 minutes for crispy edges.
In the microwave: I warm it in short bursts, though I know this method makes it a little softer.
I avoid freezing it, since the mayo and cheese don’t hold up well after thawing.
FAQs
Can I use just one type of olive?
Yes, I often make this with just black or just green olives when that’s all I have. Green olives add more tang, while black olives give a milder, buttery flavor.
Can I make this ahead of time?
Definitely. I like to prep the olive-cheese spread a day or two in advance, store it in the fridge, and then spread and bake the bread when it’s time to serve.
Can I use vegan alternatives?
Yes, I’ve had success using plant-based butter, vegan mayo, and dairy-free cheese. The texture is slightly different, but still tasty.
What kind of bread works best?
French bread is my go-to, but I’ve also used sourdough, ciabatta, and Italian loaves. I just pick a bread with a sturdy crust that can hold up to the cheesy topping.
Can I double the recipe?
Absolutely. When I’m feeding a crowd, I grab two loaves and double the ingredients. It’s just as easy to make a bigger batch.
Conclusion
This Olive Cheese Bread is one of those go-to recipes I keep in my back pocket for any occasion. It’s fast, flavorful, and full of comfort. The combination of creamy cheese, salty olives, and crispy bread is irresistible — and it’s always one of the first things to disappear from the table. Whether I’m entertaining or just treating myself to something savory and warm, this dish never lets me down.
Olive Cheese Bread is a quick and savory appetizer made with crusty French bread, a creamy mixture of cheese, mayonnaise, butter, and a briny mix of black and green olives. It bakes to gooey, golden perfection and is perfect for parties, pasta night, or snacking.
Total Time:35 minutes
Yield:8–10 servings
Ingredients
1 loaf of French bread, sliced in half lengthwise
½ cup salted butter, softened
½ cup mayonnaise
1 cup chopped black olives
1 cup chopped green olives with pimentos
2 cups shredded Monterey Jack cheese (or mozzarella)
1–2 teaspoons garlic powder (optional)
Chopped parsley or chives, for garnish (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment or foil.
Place French bread halves cut-side up on the sheet.
In a bowl, mix softened butter, mayonnaise, chopped olives, shredded cheese, and garlic powder (if using) until creamy.
Spread mixture evenly over both bread halves.
Bake for 20–25 minutes until cheese is melted, bubbly, and lightly golden.
Let rest a few minutes, then slice and garnish with parsley or chives if desired.
Notes
Use sourdough or ciabatta for a rustic variation.
Sharp cheddar or fontina can replace Monterey Jack for different flavor.
Add herbs, red peppers, or spice for customization.
Make the cheese spread ahead and refrigerate until ready to use.
Reheat leftovers in oven or air fryer for best texture.
