Name: Olive Cheese Bread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 oz full-fat sour cream (Greek yogurt can work in a pinch but will be tangier); 4 tablespoons softened unsalted butter (Preferred for controlling salt); 7 oz green olives, drained and sliced (Pimentos optional); 6 oz black olives, drained and sliced; 8 oz shredded Monterey Jack cheese (Mozzarella or a blend with cheddar are good swaps); 1/4 cup thinly sliced green onions (scallions); 1/4 teaspoon garlic powder; 8–10 oz loaf French bread or a small baguette (Day-old loaf holds toppings better); Kosher salt and freshly cracked black pepper (To taste)

I first made this olive cheese bread on a rainy Saturday when I wanted something fast, cheesy, and shareable. It’s a savory, olive-studded spread baked right on halved French bread until bubbling and golden — perfect for casual gatherings, game day, or an easy weeknight family snack. The combination of full‑fat sour cream, softened butter, Monterey Jack, scallions, and both green and black olives gives it a creamy, briny, slightly tangy bite that disappears fast. If you love party-ready bakes, it sits nicely next to lighter desserts such as Apple Strawberry Cheesecake Fruit Salad on a buffet.

Why you’ll love this dish

This olive cheese bread is simple, fast, and high-impact. It’s ready in about 30 minutes from start to finish, requires just a handful of pantry staples, and feeds a small crowd without much fuss. The sour cream and butter make a rich base that keeps the cheese creamy instead of oily, while the dual olives add depth and color. It’s ideal as a starter, a side for a bowl of soup, or a sharing plate at brunch.

“Quick to assemble, dangerously addictive — the olives give it a salty pop that keeps everyone coming back for more.”

If you want another savory, creamy main to pair with it, try this Baked Cream Cheese Chicken for a cozy meal.

How this recipe comes together

This recipe is straightforward: whisk a creamy spread, fold in cheese, scallions, and olives, load it onto halved French bread, bake until bubbling, then broil for color. Expect minimal hands-on time—mostly mixing and spreading—and then oven time does the rest. The short broil at the end gives those attractive brown spots and a slightly crisp surface while keeping the interior soft.

What you’ll need

6 oz. full‑fat sour cream (for richness; Greek yogurt can work in a pinch but will be tangier)
4 tablespoons softened butter (unsalted preferred so you can control salt)
7 oz. green olives, drained and sliced (pimentos optional)
6 oz. black olives, drained and sliced
8 oz. shredded Monterey Jack cheese (mozzarella or a blend with cheddar are good swaps)
1/4 cup thinly sliced green onions (scallions)
1/4 teaspoon garlic powder
8–10 oz. loaf French bread or a small baguette (day‑old loaf holds toppings better)
Kosher salt and freshly cracked black pepper, to taste

Notes: If you need dairy‑free, use a plant-based cream cheese and vegan shredded cheese. For a sharper profile, swap half the Monterey Jack for sharp cheddar.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Position a rack in the center.
In a medium bowl, combine the sour cream, softened butter, garlic powder, and a generous pinch of kosher salt and black pepper. Stir until mostly smooth.
Add the shredded Monterey Jack and the sliced green onions. Mix until evenly distributed.
Gently fold in the sliced green and black olives so the mixture stays chunky and scoopable.
Slice the French bread in half widthwise, then cut each half lengthwise to make four long pieces. Remove any very soft interior if you prefer less sogginess.
Spread the olive‑cheese mixture evenly over the cut sides of the bread pieces. Press lightly so the topping adheres.
Place the prepared bread on a baking sheet and bake for 20–25 minutes, until the cheese has melted and the edges of the bread are turning golden.
Switch your oven to broil and broil for 1–2 minutes, watching closely, until dark golden‑brown spots appear on the cheese.
Remove from the oven and let the bread rest 2–3 minutes. Slice into pieces, garnish with chopped fresh parsley if desired, and serve warm.

Pro tip: Keep a close eye during the broil step—cheese can go from brown to burnt in 30 seconds.

Best ways to enjoy it

Serve warm with a crisp green salad to cut the richness. It’s also excellent with:

Tomato‑basil soup or a creamy roasted red pepper soup.
A charcuterie board (complement the olives with cured meats and pickles).
As an accompaniment to grilled chicken or a simple pasta.

For a casual party, arrange slices on a platter and top a few with roasted red peppers or a drizzle of good olive oil for variety.

Storage and reheating tips

Leftovers keep well refrigerated in an airtight container for up to 3 days. To reheat, place slices on a baking sheet and warm at 350°F (175°C) for 8–12 minutes until heated through; finish under the broiler for 30–60 seconds if you want the top crisped. To freeze, wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Food safety: discard leftover bread that has been sitting at room temperature for more than two hours to avoid bacterial risk.

Pro chef tips

Drain olives really well — excess liquid can make the bread soggy. Pat with paper towels before slicing.
Use freshly shredded cheese rather than pre-shredded for better melt and texture (pre-shredded often contains anti‑caking agents).
If your bread is very soft, gently hollow the center a little to create a shallow trench for the cheesy mixture; this prevents sliding.
For a deeper olive flavor, marinate sliced olives in a tablespoon of olive oil and a few drops of lemon juice for 10 minutes before folding in.
For extra browning without broiling, brush the top of the filling lightly with melted butter before baking.

If you’re experimenting with family-friendly mains, combine this with a lighter casserole like Beef Veggie Lasagna with Cottage Cheese to round out a meal.

Creative twists

Add cooked, crumbled bacon or chopped roasted red peppers for smoky sweetness.
Swap in feta instead of Monterey Jack and reduce salt for a Mediterranean vibe.
Make mini versions using halved dinner rolls for individual appetizers.
For a spicy kick, stir in chopped pickled jalapeños or a pinch of red pepper flakes.
To make it vegetarian-friendly but with more depth, roast garlic and fold it into the spread.

Your questions answered

Q: How long does preparation take?
A: Active prep is about 10 minutes—mixing and slicing—then 20–25 minutes baking plus a brief broil.

Q: Can I make the topping ahead of time?
A: Yes. Mix the olive‑cheese spread up to 24 hours ahead, keep it chilled in an airtight container, then spread and bake when ready.

Q: What breads work best?
A: A day‑old French loaf or small baguette holds up best. Very soft sandwich bread will become soggy quickly.

Q: Is it freezer‑friendly?
A: Yes — freeze individual cooled slices wrapped tightly for up to 2 months. Reheat from thawed for best texture.

Q: Any good substitutions for Monterey Jack?
A: Mozzarella, mild cheddar, or a blend of cheddar and Monterey Jack will work well; choose cheeses that melt smoothly.

Conclusion

This olive cheese bread is a quick, crowd-pleasing bake with big flavor and minimal effort. It’s flexible enough to dress up for guests or keep simple for weeknight comfort. For another classic take on this same idea, see Olive Cheese Bread at The Pioneer Woman for a different presentation and Olive Cheese Bread | Belly Full for additional variations and photos.