The Ultimate Appetizer: Olive Cheese Bread

Sliced Olive Cheese Bread on a wooden werving board.

This is the recipe you need to have in your appetizer arsenal. It is the perfect appetizer for any of your get together’s! It is so simple and easy to make, but completely crave-worthy.

This Olive cheese bread combines all the brine-y flavors I love, in a gooey cheese filling, on top of a crusty bread. This might be as close to appetizer perfection anyone will ever get.

Mezzetta Spanish Queen Olives in a jar next to loaf of bread and green onions


I originally published this recipe as a holiday appetizer, but this is a great appetizer any time of the year.  I love making it for super bowl parties, where it is always a huge hit.

Olive cheese bread comes together super fast! I love low stress and easy recipes that can be made quickly so I can get out of the kitchen and get back to the party with my friends and family. All you need to do is chop some olives & green, mix some butter and mayo, and stir in cheese. Slather it on top of French bread, bake, and you have an appetizer that will have your guests coming back for seconds.

olive cheese bread mixtures uncooked



Olive Cheese Bread Recipe

For those of us who park ourselves in front of the relish tray at holiday gatherings? You will absolutely LOVE this! Cheesy & brine-y and the appetizer can not be beat.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8


  • 1 loaf French Bread
  • About 25 Spanish Queen Pimento Stuffed Olives
  • 6 ounce can of Black Olives drained
  • 2 stalks Green Onions (scallions)
  • 1 stick Butter, Room Temperature
  • 1/2 cup Mayonnaise
  • 3 cups Monterey Jack Cheese, Grated


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

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture thickly onto French bread that has been sliced lengthwise.

Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.

The mixture can also be made in advance and refrigerated for up to two days.


  • Serving Size: 1 slice
  • Calories: 211
  • Sodium: 275
  • Fat: 19.5
  • Saturated Fat: 10.7
  • Carbohydrates: 48
  • Protein: 7.1

Recipe source: Pioneer Woman
Sliced Olive Cheese Bread on a cookie sheet
This appetizer does have a strong briny/olive-y flavor, if you’re not a fan of olives, this might not be your appetizer. But for those of us who park ourselves in front of the relish tray at holiday gatherings? You will absolutely LOVE this! In fact, I had a hard time not eating it while I was taking pictures.

Sliced Olive Cheese Bread on wooden serving board next to a jar of olives

More Cheesy Bread!

If you like cheesy bread make sure to check out my  Philly Cheese Steak Cheesy Bread, it is made up of everything we love about Philly Cheese Steak Sandwiches,  Thinly sliced steak sitting on a bed of sautéed onions and peppers topped with melty cheese but on a crusty french bread loaf! It is super easy and insanely delicious.

Olive Cheese Bread combines the brine-y flavors of olives, in a rich gooey cheese filling on top of crusty bread, for appetizer perfection.


  1. I bought crostinis at Walmart ($1.47 for a HUGE bag) and made recipe with just a slight change based on previous comments: I used half stick butter instead of full stick. It was almost embarrassing fielding the rave comments from every person at a party last night. This is definitely a recipe that will be a go-to in my arsenal from now on. Just WOW!

    • Hi Robin,
      This is really best served warm, but people seem to still eat it once it cools to room temp also.

  2. Question – I really want to make this for Christmas but I would need to bake it at home and then drive 1 hour to my brother’s house and I am wondering if it will still be good if it cools down a bit? I will pack it really good to try and keep it warm but it will not be served right away. Will it still be good?

  3. I made this today for Thanksgiving. It was fabulous. We all loved this bread. It tasted just as imagined. Even my daughter whom I did not think would eat green olives surprised me when she said “Mom, this bread is really good.” I was very surprised to hear she tried it and very pleased she did. Next time I will pull just a little bread out of the center as I was trying to slice it warm and my filling kept falling off. It was so pretty and so good we didn’t care. Just picked it up and threw it back on the piece it fell off of. Everyone loved it. Plus it is so nice to be able to do the filling the day before. Guess what, I just ate a piece cold and it’s still fabulous. My daughter took the recipe with her along with a large piece for her and her husband. Thank you for the beautiful recipe.
    We will use it over and over again for special occasions.

  4. I’ve made your recipe several times and it’s always a hit! Instead of spreading the olive/cheese mixture on the loaf of bread, I use crispy crostini slices, which makes it even easier. If your grocery doesn’t offer them in the bakery, ask them to slice a French baguette and then you can crisp up the slices on a cookie sheet at 400 for about 10 minutes, turning once. The slices can be brushed with olive oil if desired. Then top with the olive mixture after the slices are crispy. I decreased the butter by half, but also added in a few shakes of grated Parmesan. Everyone asks for the recipe. Thanks for sharing it with us on Pinterest!

    • This was so yummy, everyone loved it. I also used crostini. I omitted the butter completely, but added a block of cream cheese, and some mixed Italian olives from the olive bar. So good!

  5. I make a similar one with only black olives and scallions, NO butter, using cheddar and mayo with some curry powder. Turns out delish! Works really well on English muffins.

  6. I made a cheese bread about 30 years ago with these ingredients but the butter was put on the bread and baked til a little crispy first then put on the rest of the ingredients and baked til bubbly.

    • I love that idea Verna! Stuffed mushrooms are one of my favorite appetizers, I am definitely going to try that!!

  7. All set to go for tonight! I can’t wait! Next time I’m going to bake up bacon and sprinkle it across the top when it comes out of the oven. Thanks for sharing the recipe!

    • Mary,
      The ounces got cut off, sorry about that! I have fixed the recipe, it should now correctly read: 6 ounce can of black olives.

  8. No puedo esperar para preparar esto se ve delicioso, quiero disfrutar una tarde de domingo con mi familia, “Una vez al año no hace daño”

    • ¡Espero que usted lo disfrute, éste es un gran regalo para la familia! Y tienes razón, darle de vez en cuando es divertido!

  9. Thank you for the wonderful recpie. It is great as is, but also versatile so you can change it if so desired. Made as instructed, it is very rich, so small servings are appropriate. However, the next time I might try to lower the fat content by substituting something healthier for the butter and some lower fat cheese selections. But as is, it was better than the entree I made to go with it!

    • I am so glad you enjoyed the Olive Cheese Bread, it is definitely a more indulgent appetizer. I wonder if that Kraft Mayonnaise with olive oil would be a good substitute for the mayo, it is supposed to have half the fat of regular mayo, I have never tasted it, but it seems like that might also be an easy swap.

  10. I tried this recipe with a few changes – I added 2 cloves of smashed garlic, replaced the monterey jack with medium cheddar cheese, and baked at 350* for 12 mins plus broil an additional 2 mins and came out with TOTAL PERFECTION! (for Our tastes, anyway 🙂

  11. Did it!!!! I used mozzareĺla and asiago cheese. Only about 1.5 cups.Absolutely wonderful…. oh a teensy splash of balsamic and hot sauce.

  12. I make a recipe very similar to this, but I add chopped sun dried tomatoes and Genoa salami to the mixture.
    Tastes amazingly similar to a muffaletta, which, let’s face it, is probably the perfect food.

  13. I use hot & spicy stuffed Spanish olives. I cook breakfast sausage til crumbly & add. We put it on sub rolls. Love it for breakfast!

  14. Will this still be yummy if at room temperture? Sometimes people are ready to eat when the appetizers come out of the oven and I want to be sure this is still as delicious 30 minutes later.

  15. I first saw this on Pioneer Woman and let me tell you, it is GOOD! Maybe not the healthiest thing on the planet but if you like olives and cheese, you’ll love this. I will make a whole recipe, cut each half of bread in half (4 pieces total). I’ll bake off 1 of the 4 and freeze the other 3 (recipe really freezes well, just flash freeze, wrap well in foil and then store in a large ziploc bag). This way, my husband and I don’t eat too much of it at once. We fight over this stuff, lol!

  16. There are at least 2800 fat calories in the butter, 3 cups cheese, & 1/2 cup mayonnaise alone, not counting the olives.
    Frighteningly high…

  17. my daughter doesn’t eat mayo but loves the rest of the ingredients, what else could I sub for mayo that doesn’t contain eggs?

  18. Looks relish!! I am curious about the jar of olives (?) in the photo above. It appears to say Petit Blend. Will you share more information about it please?

    • Hi Ann! Those were olives I later added to my relish tray, they were not used in the recipe. I used Queen Pimento Stuffed Olives and black olives on the olive cheese bread. The petite blend olives were very bold flavored, and consisted of a blend of smaller olives. They were in a seasoned blend of olive oil with, rosemary, and balsamic vinegar, that was good for dipping a regular crusty bread in.

    • Hi Virginia,
      I am not sure I would completely eliminate the butter, and I have not tried it using a butter substitute. There is a very thick layer of the cheese/butter/mayo topping if you make the recipe as written. Some of my family has found it too rich, so a couple of times I have completely cut back the Mayo, butter, and cheese by half & there is still be PLENTY to slather on the bread, with tons of flavor.

      Let me know what you think of it!

    • Yes, you can eliminate the butter. I have been making this for years without the butter. I first saw this on Pioneer Woman, also and I have never put butter in the recipe. We love it…both as described here and cold as a dip with crackers and/or celery.

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