Appetizer Done Easy!


Olives, either you love them or you hate them. Obviously, if you’re not a fan of them, then this isn’t a recipe for you. But, I must admit, they are my guilty pleasure! I love green olives on pizza or right out of the jar.

This is a recipe my mom made one year when we had a neighborhood get together. I still fix it on occasion, and it always disappears quick! I’ll add a disclaimer that I do, in fact, eat my share!

Olive Cheese Bread


  • One 6-ounce can black olives, drained
  • One 6-ounce jar pimiento-stuffed green olives, drained
  • 2 stalks green onions
  • 1 stick butter, at room temperature
  • 1/2 cup mayonnaise
  • 12 ounces Monterey Jack cheese, grated
  • 1 loaf crusty French bread, sliced lengthwise


  • Preheat the oven to 325
  • Roughly chop both the black olives and pimiento-stuffed green olives.
  • Slice the green onions into thin pieces.
  • Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
  • Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

**Note: The mixture can also be refrigerated (up to 2 days) and used as a dip. Great with crackers!

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Tammy Teague

Tammy Teague

Education: 1995 MHS graduate; 1999 Arkansas Tech University Graduate - BA in Journalism. Career: Managing Editor - The Citizen; Copy Writer - Southwest Times Record; Editor - Resident Press. 20+ years experience in the news.

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