Do you love olives? You do? But do you love olives like I love olives? Then you’re gonna LOVE this one. It originally comes from that fantastic lady, Ree Drummond, and when I saw her make this on her show, I immediately knew I wanted to try it myself. I changed it ever so slightly, but in essence it is the same. And it is amazing.
The greatest thing is that it satisfies my pregnancy cravings for olives (the same craving I had in my last pregnancy, weirdly!). And since no one else in my family likes olives (sacrilege!), I get to eat it all by myself!
It is super simple to make, but I can imagine it being some GREAT party food. And even though you bake this in the oven, I am assured by The Pioneer Woman, herself, that the mixture works VERY well spread on crackers in its raw form. That’ll be today’s snacks sorted then!
I can’t reiterate enough how awesome this is, though you have to REALLY like olives for it to make its mark. I had the man try a bit, and his response was, “I’d really like it except for the olives.” Which I think kind of defeats the point…
But who in their right mind could argue with this?
Olive Cheese Bread
By November 6, 2012Published:
- Yield: 16 Servings
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
Delicious recipe for olive cheese bread. So lovely baked in the oven or used as a spread for crackers.
- 1 loaf french bread sliced lengthwise
- 1/2 Cup butter
- 1/2 Cup mayonnaise
- 8 oz black olives chopped
- 5 oz green olives chopped
- 1/4 Cup green onions chopped
- 12 oz Monterrey Jack cheese shredded
- In a large bowl, mix together the butter and mayonnaise. Then, add in all of the other ingredients (make sure to drain the olives if they have any liquid in them!). Stir them all together until a lovely mixture forms.
- Cut your loaf of French bread in half length-wise and spread the mixture on top of each half.
- Place it into a 350F oven for about 15 minutes until the cheese is nice and melted and everything looks gorgeous and smells divine.
- For extra crunch, stick it under the broiler for the last few minutes