Olive Cheese Bread – Easy, Cheesy Olive Appetizer

Nothing says “let’s sit down and enjoy the big game” quite like a bubbly, melty loaf of Olive Cheese Bread.

This winning appetizer has a buttery, cheesy spread mixed with two kinds of olives and comes together so fast, it barely qualifies as a recipe.

All you need is a loaf of French bread, Monterey Jack cheese, mayo, butter, olives, and a bit of green onion.

That’s it! Just a quick 10-minute prep, then a golden, gooey crowd-pleaser ready in no time.

The flavor? Think pizza with olives, minus the sauce, but even better. The little tang from the mayo ties it all together.

My Inspiration for Olive Cheese Bread

When my kids were little, “cheese bread” was our go-to dinner rescue. I’d slice open leftover bread, butter it, and melt cheese on top. Simple, but we loved it, especially with soup.

Years later, a friend gave me a signed Emeril Lagasse cookbook with a recipe for a hot corn dip made with cheese and mayo. That creamy, tangy combo inspired me to level up my old cheese bread into something a little more special.

Somewhere along the way, I learned to love olives. Funny enough, I used to avoid them completely, until a friend dared me to try one again. Turns out, I’d been missing out.

Now this olive cheese bread is my go-to way to turn simple ingredients into a party-worthy appetizer or quick meal. It’s buttery, melty, and briny in the best way.

Love olives? Try my Homemade Marinated Olives. They use two kinds of olives, just like this recipe.

Why You’ll Love It

• Quick and easy: Mix, spread, bake, done.
• One-bowl recipe: The best kind there is, especially when prepping for a party.
• Crowd-pleasing flavor: Buttery bread, gooey cheese, briny olives.
• Make-ahead friendly: Mix the topping earlier in the day and bake before serving.
• Versatile: Works as a party appetizer, game-day snack, easy meal, or cozy side with soup or pasta.

For another easy olive appetizer, try these easy Greek salad skewers.

Ingredients Needed

• Loaf of French bread
• Monterey Jack cheese (block, not pre-shredded)
• Mayonnaise (or Miracle Whip for tang)
• Butter
• Black olives (pitted)
• Green olives stuffed with pimentos

Skip the bagged shredded cheese. Freshly shredded Monterey Jack melts into a smooth, creamy layer instead of staying stringy.

Ingredient Notes

French Bread: Look for a sturdy loaf from your store’s bakery section. French bread holds up best under the cheesy topping.

Cheese: I recommend Monterey Jack for its mild flavor and excellent meltability. Mozzarella also works well. Avoid cheddar. It tends to clash with the olives.

Mayonnaise: I actually use Miracle Whip here. The touch of tang it adds really pops against the salty olives and buttery bread.

Olives: Go with both black and green for color and contrast. Slice them yourself (freshly cut olives taste juicier than pre-sliced ones).

If you’d rather skip slicing, give them a rough chop or quick pulse in a mini food chopper. You’ll lose the olive rings, but the flavor’s the same, and it still looks just as delicious once baked.

Butter: Softened (not melted) butter blends best into the mixture and spreads easily.

Try it this way: Swap in Kalamata olives for a deeper, tangier flavor, or Castelvetrano olives for a buttery, mild twist.

How to Make Olive Cheese Bread

Detailed recipe and instructions are in recipe card at bottom of post.

1. Prep the bread: Cut the French bread in half, then slice each half open to make four sections.
2. Make the spread: In a medium bowl, mix together shredded cheese, butter, mayonnaise, sliced olives, and diced green onions until everything is evenly combined. Generously spread the mixture over each piece of bread. If you want to be a perfectionist (like me), reserve a few olive slices to press on top before baking.
3. Bake: Arrange the bread on a parchment-lined baking sheet and bake at 350°F for 20–25 minutes, until the cheese is fully melted and browning around the edges.
4. Serve: Slice into big chunks and serve hot. Sprinkle with minced parsley if you’re feeling fancy or serving for a holiday party.

Make the Olive Cheese Spread

Easy peasy. Dump everything in a bowl and stir it up.

Spreading it on the French Bread

There’s no rocket science here. My only tip is spread it close to the edges.

Bake it Up

We’re going for ooey gooey cheese that’s just beginning to brown.

Recipe Notes

• If you want to load it up with even more olives, go for it. There really are no rules here.
• Prefer it extra buttery? You can use up to a half cup, though with Monterey in the mix, I don’t think it’s necessary.
• No salt needed (trust me). The olives and cheese add plenty.
• If your crowd likes a little heat, sprinkle on some red pepper flakes before baking.
• The topping can be made several hours ahead and refrigerated until ready to bake. Just let it sit out a bit before spreading so it softens up.

Want more olive ideas? Greek Orzo Salad, Greek Salad in a Jar, and Mediterranean Salad in a Jar.

Types of Olives to Use for Olive Cheese Bread

If you want to mix things up, try experimenting with different olive varieties:

• Black Olives: Mild and smooth; add color and a subtle saltiness.
• Manzanilla (Spanish Green): Briny and tangy with a firm texture.
• Castelvetrano: Buttery, mild, and crowd-friendly—even olive skeptics love these.
• Kalamata: Bold, fruity, and slightly winey; great for a deeper flavor punch.

FAQ

Can I make this ahead of time?
Yes! Prepare the topping up to a day in advance and refrigerate. Bring it to room temp. to soften and spread it on the bread just before baking.

Can I use other cheeses?
Yes, mozzarella works well. (But I stand by Monterey Jack as being the most amazing melter.) Avoid drier cheeses like parmesan. They don’t melt the same way.

How do I reheat leftovers?
Pop them in the oven or toaster oven at 350°F for about 5 minutes to crisp back up.