Cheese and Olive Bread Recipe -
Cheese and Olive Bread Recipe
  • READY IN 25 mins

Cheese and Olive Bread

Recipe by  

"This bread is a great addition to any Italian meal. We like it so much, we just sometimes make a meal out of it alone!"

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Ingredients Edit and Save

Original recipe makes 8 Servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir together butter and mayonnaise until smooth and creamy. Mix in garlic powder and onion powder. Then stir in cheese and olives. Spread mixture evenly over French bread, and place on a baking sheet.
  3. Bake in a preheated oven for 10 to 12 minutes. Increase heat to broil, and cook until cheese melts and bread is golden brown, about 2 to 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2008

Really tasty! Made a nice, quick lunch on the weekend. I used around 1/3 cup Country Crock instead of butter, and it tasted just fine. :) I also used 1 cup mozzarella and 1 cup Mexican blend cheese, and more like a whole cup of olives. I think I might have to add bacon next time, that would be awesome! Thanks for sharing, Tara!

Most Helpful Critical Review
Sep 10, 2008

Too salty from the olives. Very garlicky and cheesy.

Jun 26, 2008

wow - this was awesome! served it with soup tonight. i could have just eaten this. i used a 4 cheese blend, with green and black olives. delicious!

Jul 30, 2006

This was great i cant belive it, even in australia this recipe is "Da Bomb" see you lter mate.

Dec 02, 2010

I’ve been trying a few bruschetta/crostini/cheese breads lately and made this one yesterday for Hubs and I to snack on during the football game. EXCELLENT!! I just loved this!! I made just a small amount (1/4 of the recipe) using half black and half pimento stuffed green olives. I sliced my bread and toasted both sides under the broiler, spread on the cheese mixture and broiled again until just beginning to bubble and brown. I noticed that there’s no salt in this recipe, but after tasting it, I realized immediately that no salt is needed, as there is plenty in the olives. I will definitely make this again and I’m anxious to try it using a greek olive blend I’ve found at the olive bar in the deli at my grocery store. I can see adding a little green onion to this too! YUM! UPDATE 12/2/10 - Made this again using sliced ciabatta and the same black and pimento stuffed green olives, but this time I added some well drained diced pimentos for more color - beautiful!

Jan 29, 2009

I make this often except I use equal amounts of mayo and butter and instead of onion powder add a couple of sliced green onions. Yummy

Dec 07, 2010

Very good! Next time I'll use a little smaller loaf because the one I used was very large.

Dec 14, 2010

I have tried a previous version of olive bread, but this is MUCH BETTER! Simple flavors combined with lots of olives! I only use half of the butter and it still comes out perfect.


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  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 742 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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