Cheesy Olive Bread

If you’re talk about a whole Heap of Goodness, this would be it.  When I saw The Pioneer Woman put it together, I almost hopped in the car to hit the grocery store, so I could make this that very same afternoon.  , the kids were having their quiet/nap time and having the dogs “babysit” them, would probably not such a wise idea.  So, I decided that the weekend would be the right time for this sinful indulgence.  Can’t say it’s necessarily “healthy”, but the scrumptiousness makes up for the lack of “healthy”.  On second thought, it’s actually LOADED with Calcium…

This bread is great as a side to a salad, and cut up in slices or squares, would make a great appetizer at parties, BBQ’s and get togethers.  The spread can easily be used at room temperature as a dip.  My husband confirmed that through trial (and no error).


  • One 14.5 oz. 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 oz. Monterey Jack cheese, grated
  • 1 Loaf crusty French bread, sliced lengthwise (I used a Ciabatta actually and it worked out great!)


  • Preheat the oven to 325 degrees F.
  • 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 holds in the fridge for up to 2 days.

Serves: 8


(Recipe by: Ree Drummond, aka The Pioneer Woman)


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Published on: March 28, 2012 | Tags: , ,

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