Olive Cheese Bread Loaf

Olive cheese bread is the ultimate savory snack to whip up for gatherings or whenever you want cheesy, briny comfort fast. Every bite is loaded with tangy olives, gooey melted Monterey Jack, and a hit of garlic that makes this bread impossible to stop eating. It is my go to for potlucks and Sunday game day and not a single crumb is ever left behind.

I once made this for an impromptu picnic and now it is a must every holiday.

Ingredients

• Full fat sour cream: Brings richness and helps the topping stay creamy look for one without additives for the best texture
• Softened butter: Ensures the base spreads evenly on the bread choose unsalted so you can control the seasoning
• Green olives: Give tangy punch buy quality jarred olives in brine for the best flavor
• Black olives: Create depth and contrast I find pre sliced is easy but whole olives you slice yourself usually taste fresher
• Shredded Monterey Jack cheese: Melts smoothly and brings subtle zip buy a block and shred it yourself for gooier results
• Thinly sliced green onions: Add bite and freshness look for bright green tops and no wilting
• Garlic powder: Gives gentle all over flavor go for fresh potent powder from a recently opened jar
• French bread: Offers the perfect chewy crisp base find one with a sturdy crust and soft middle
• Kosher salt: Brings out the cheesy goodness use flaked sea salt if you like a finish with some crunch
• Fresh cracked pepper: For bold warm flavor always grind your own for the best taste

Step-by-Step Instructions

Prep the Oven:

Heat your oven to three hundred fifty degrees so it is hot and ready for baking by the time you assemble your bread

Mix the Creamy Base:

In a medium bowl combine the sour cream garlic powder softened butter and a good pinch each of salt and pepper Mix vigorously until the butter blends in almost completely to form a cohesive mixture It should look like a thick spread

Add Cheese and Onions:

Fold in the shredded Monterey Jack cheese plus sliced green onions Mix until you see no streaks of sour cream and the mixture is evenly speckled with cheese and onion

Incorporate Olives:

Gently fold in both the green and black sliced olives Take care not to mash the olives completely a few chunks give the topping good texture and flavor pockets

Prepare the Bread:

Cut your French bread loaf in half widthwise so you have two shorter lengths Then slice each piece in half lengthwise from end to end so you have four large pieces with open faces

Top the Bread:

Divide the olive cheese mixture evenly among the four bread pieces Use a spatula or the back of a spoon to spread it edge to edge and make sure the topping is level for even baking

Bake to Melt Perfection:

Arrange the topped bread cut side up on a large baking sheet Place in the oven and bake for twenty to twenty five minutes until the cheese is melted and the edges of the bread begin to turn golden brown

Broil for Golden Bubbles:

Switch your oven to broil for just one to two minutes Watch closely during this time as the cheese can quickly turn from golden to burnt Pull the bread when it is dark bubbly and extra toasty

Slice and Serve:

With a sharp knife slice the finished bread into fingers or squares Garnish with a shower of fresh parsley for color and freshness and serve hot

My favorite part is how the creamy topping seeps into the bread while it bakes making every bite extra rich and flavorful I will always remember making this for my husband’s birthday because he loved it so much he hid the last piece for breakfast.

Storage Tips

Let leftovers cool completely before wrapping them tightly in foil or storing in an airtight container in the fridge. The bread will stay fresh for up to three days but the texture is best when reheated in the oven to restore crispiness. To freeze just wrap slices individually in plastic and place in a freezer bag. You can rewarm them straight from frozen in a hot oven for ten minutes.

Ingredient Substitutions

You can play with the cheeses by using mozzarella for even more melt or sharp cheddar for extra bite. If you cannot find good green or black olives use all of one type. Plain Greek yogurt can replace sour cream but the flavor will be tangier. Baguette will work in place of French bread if you prefer smaller individual pieces.

Serving Suggestions

This cheesy olive bread is a superstar at potlucks and parties. I love to serve it with a simple tomato salad for brunch or slice it thickly to dunk into tomato soup for lunch. It holds up well as part of a picnic spread since it tastes good at room temperature and pairs well with fruity white wines or sparkling water.

Cultural and Historical Context

Cheese breads with savory toppings trace their roots to Mediterranean snacking traditions where olives and bold cheeses feature in everything from pies to flatbreads. The American party version popularized in the nineteen eighties made use of easy pantry staples like jarred olives and soft bread. For many it is a nostalgic hit that brings up memories of family gatherings and special occasions.

Make this olive cheese bread just once and you will crave its salty cheesy magic again and again. Happiness is guaranteed with every bite.

Recipe Q&A

→ What types of olives work best for olive cheese bread loaf?

Green and black olives both bring unique flavors and a pleasing contrast in color and texture to this bread.

→ Can I substitute a different cheese for Monterey Jack?

Yes, mozzarella or a mild cheddar will also blend well with the olive mixture and melt smoothly on the bread.

→ How do I prevent the bread from becoming soggy?

Baking at the correct temperature and using a well-drained olive mixture ensures the loaf stays crisp and golden.

→ Is it possible to make this olive cheese bread loaf ahead of time?

You can assemble the bread and refrigerate it, baking just before serving for optimum texture and freshness.

→ What’s the ideal way to serve olive cheese bread loaf?

Slice while warm and garnish with fresh parsley or cracked black pepper for a flavorful appetizer or side dish.