Olive Cheese Bread
I grew up with warm, cheesy loaves on the holiday table, and this Olive Cheese Bread is the sort of thing that instantly fills a kitchen with nostalgia. It’s a crisp-on-the-outside, gooey-on-the-inside loaf studded with green and black olives, tangy sour cream, and melty Monterey Jack. Make it for a casual dinner, a party snack, or whenever you want something quick that feels indulgent. If you like experimenting with bready, cheese-forward sides, you might also appreciate a lighter take like this fluffy cottage cheese cloud bread for lower-carb occasions.
Why you’ll love this dish
This bread hits several marks: it’s fast to assemble, feeds a crowd, and uses pantry-friendly ingredients. The sour cream and butter keep the topping creamy, while the olives add briny brightness that cuts through the richness. It’s great for game-day grazing, potlucks, or an easy weeknight side when you want something more exciting than garlic bread.
“The perfect combination of melty cheese and salty olives—everyone asked for seconds.” — a dinner guest
I’ve found it’s especially loved when you need something that’s both shareable and low-effort; busy cooks will appreciate the minimal prep and short bake time. Also, if you’re exploring different bread ideas in the same cozy category, check out this other take on cloud-style bread for inspiration: a second fluffy cloud bread version.
How this recipe comes together
Start by making a creamy base from sour cream, butter, and garlic powder. Fold in shredded Monterey Jack and thinly sliced green onions for texture and flavor. Gently stir in drained, sliced green and black olives so they’re evenly distributed. Split a French loaf into four pieces, spread the olive-cheese mixture over the cut sides, then bake until bubbling and golden. Finish under the broiler for a minute or two to get those irresistible browned spots on the cheese.
What you’ll need
- 6 oz. full-fat sour cream
- 4 tablespoons softened butter (unsalted is fine)
- 7 oz. green olives, drained and sliced
- 6 oz. black olives, drained and sliced
- 8 oz. shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions (scallions)
- 1/4 teaspoon garlic powder
- 8–10 oz. loaf French bread (or a small baguette)
- Kosher salt and fresh cracked black pepper, to taste
Notes on substitutions:
- Swap Monterey Jack for mozzarella for a milder, extra-stretchy result, or cheddar for a tangier finish.
- Use Greek yogurt instead of sour cream in a pinch, though the topping will be a touch tangier and less rich.
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine sour cream, softened butter, garlic powder, and a generous pinch of kosher salt and fresh cracked pepper. Stir until mostly smooth.
- Add the shredded Monterey Jack and the sliced green onions. Mix until evenly combined.
- Fold the sliced green and black olives into the cheese mixture until distributed.
- Slice the French bread: cut in half widthwise, then each half in half lengthwise so you end up with four pieces.
- Spread the olive-cheese mixture evenly over the cut sides of the bread pieces.
- Place the topped bread on a baking sheet and bake for 20–25 minutes, or until the cheese is melted and the edges start to turn golden.
- Switch to broil and broil for 1–2 minutes, watching closely, until the cheese has dark golden-brown spots.
- Remove, let rest for a couple minutes, slice, garnish with chopped fresh parsley, and serve.
Best ways to enjoy it
Serve slices warm as an appetizer or alongside a bowl of tomato soup for an easy meal. It pairs well with:
- A crisp green salad dressed in lemon vinaigrette.
- Marinated olives and pickles for contrast.
- Charcuterie board components like cured meats and sliced tomatoes.
For a brunch twist, add a fried or poached egg on top of individual slices to make them a heartier dish. If you want inspiration for lighter bread alternatives to serve on the same menu, this fluffy cottage cheese cloud bread can be a complementary option.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container or wrapped tightly in foil for up to 3 days.
- Reheating: Warm slices in a 350°F oven for 8–10 minutes or until heated through; this revives crisp edges and melty cheese. A toaster oven works well for single slices.
- Freezing: Wrap cooled slices individually in plastic wrap and place in a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 15–20 minutes, covered for the first 10 minutes to prevent over-browning, then uncover to crisp.
- Always refrigerate within two hours of baking to prevent bacterial growth.
Pro chef tips
- Dry the olives well on paper towels after draining; excess moisture can make the topping runny.
- Shred your own cheese from a block for better melt and flavor — pre-shredded cheese often contains anti-caking agents that hinder smooth melting.
- Spread the mixture generously but not over the edges; too much will spill and burn on the baking sheet. Use parchment for easy cleanup.
- Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
Creative twists
- Add crumbled bacon or chopped roasted red peppers for extra depth.
- Swap in feta and omit sour cream for a Mediterranean version with oregano and lemon zest.
- Make it vegetarian-friendly by using plant-based butter and dairy-free cheese.
- Turn individual mini loaves into party bites: hollow small rolls, fill, and bake for easy finger food.
- For a spicy kick, mix in sliced pepperoncini or a pinch of red pepper flakes.
Your questions answered
Q: How long does it take to prep and bake?
A: Expect about 10–15 minutes of active prep and 20–25 minutes of baking, plus a brief broil — roughly 35–45 minutes total.
Q: Can I make this ahead?
A: Yes. Assemble the bread, wrap tightly, and keep refrigerated for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.
Q: What if I don’t have both green and black olives?
A: Use whatever olives you have; a single variety works fine. Mixing two types gives better visual contrast and flavor layers, but it’s not essential.
Q: Is it safe to freeze after baking?
A: Yes—freeze cooled slices wrapped well for up to 2 months. Reheat from frozen in a 350°F oven until hot.
Q: How can I make it less salty?
A: Use low-sodium olives, reduce added kosher salt in the sour cream mixture, and taste the filling before spreading to adjust.
Conclusion
This Olive Cheese Bread is comfort food that’s fast enough for a weeknight and impressive enough for guests. If you’re looking for another popular version to compare or adapt, see the original Olive Cheese Bread at The Pioneer Woman and an alternate take at Olive Cheese Bread | Belly Full. Enjoy experimenting and happy baking!
Olive Cheese Bread
Ingredients
Cheese Mixture
- 6 oz full-fat sour cream
- 4 tablespoons softened butter (unsalted is fine)
- 1/4 teaspoon garlic powder
- 8 oz shredded Monterey Jack cheese
- 1/4 cup thinly sliced green onions (scallions)
- Kosher salt Kosher salt to taste
- fresh cracked black pepper fresh cracked black pepper to taste
Bread
- 8-10 oz loaf French bread (or a small baguette)
- 7 oz green olives (drained and sliced)
- 6 oz black olives (drained and sliced)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine sour cream, softened butter, garlic powder, and a generous pinch of kosher salt and fresh cracked pepper. Stir until mostly smooth.
- Add the shredded Monterey Jack and the sliced green onions. Mix until evenly combined.
- Fold the sliced green and black olives into the cheese mixture until distributed.
- Slice the French bread: cut in half widthwise, then each half in half lengthwise so you end up with four pieces.
Baking
- Spread the olive-cheese mixture evenly over the cut sides of the bread pieces.
- Place the topped bread on a baking sheet and bake for 20–25 minutes, or until the cheese is melted and the edges start to turn golden.
- Switch to broil and broil for 1–2 minutes, watching closely, until the cheese has dark golden-brown spots.
- Remove, let rest for a couple minutes, slice, garnish with chopped fresh parsley, and serve.
