What goes well with olive bread?

It's great paired with a green salad, or with soup or spaghetti , or as a great appetizer for guests, cut into thin slices.

How is olive loaf made?

* What exactly is olive loaf? Well, it is a meat loaf — made with a blend of meats, water, spices and olives — and slow-baked in a long, loaf shape . The recipe depends on the maker. At Hummel, the meat is pork and beef, the olives are imported from Spain and the spices include mace, coriander and pepper.

Does olive bread go bad?

Remove the bread from the oven and allow to cool for at least 10-20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 3 days or in the refrigerator for up to 10 days .

What country did olive bread originate from?

Olive bread is a bread laced with olives. It originated in Italy , where it is prepared using black salt-cured olives, green Spanish-style olives, and other types. Italian varieties are typically prepared with flour, butter and eggs as the bread's base.

What olive oil is best on bread?

This means that extra virgin olive oil is the best olive oil for dipping bread. Extra virgin olive oil is the freshest, least processed type of olive oil, which results in that grassy, peppery flavor that is a hallmark of olive oil.

What meat is used in olive loaf?

A blend of select cuts of beef and pork that is studded with imported pimento-stuffed Manzanilla olives, this European-style bologna has a rich, subtly tangy taste.

What is good on an olive loaf sandwich?

I don't really care for olive by itself, but in the loaf, it's really delicious with red, kind of spicy pepper . Not too spicy. I put it on the French bread with the provolone, melted cheese, and. pesto.

Is olive bread healthy?

Yes, olive loaf can be a healthy food choice . It is a good source of protein and healthy fats from the olives. However, it is important to consume it in moderation as it can be high in sodium. It is also recommended to choose varieties that are lower in preservatives and additives.

Can you use all-purpose flour instead of bread flour?

Bread Flour Substitute You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it . Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

Can you eat 5 day old bread?

Baked Goods and Snack Foods Baked goods and snacks typically have a Use-By Date. Store-bought bread will typically last five to seven days at room temperature, but can last one to two weeks in the refrigerator.

Can you eat 3 day expired bread?

Bread. Bread will generally become stale past its expiration date, but it's still safe to eat . If it's moldy, toss it out. To extend its shelf life, toss it in the freezer.

What kind of meat is olive loaf?

A blend of select cuts of beef and pork that is studded with imported pimento-stuffed Manzanilla olives, this European-style bologna has a rich, subtly tangy taste. Boar's Head Olive Loaf packs authentic Old World flavor in every savory slice.

What is olive spread made of?

Ingredients. INGREDIENTS: Water, Palm Oil, Rapeseed Oil, Olive Oil (10%), Palm Kernel Oil, Salt (1%), Vitamin E, Acidity Regulator (Citric Acid), Flavouring, Colour (Beta-Carotene), Vitamin A, Vitamin D .

Where did bread with olive oil come from?

The combination is ancient, at least as old as the history of the two ingredients: bread, already prepared in the prehistoric period by grinding grains with stones, and olive oil, whose history is deeply associated with that of the civilisations that have emerged in the Mediterranean area over the past seven thousand ...

Olive Cheese Bread Recipe (2024)

Home » Course » Appetizer » Hot Appetizer » Olive Cheese Bread Recipe

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5 from 33 Ratings

Published: April 5, 2012Updated: January 10, 2021Author: Amy

This Olive Cheese Bread recipe is an easy and delicious appetizer with salty olives, gooey cheese, and crunchy bread. Crazy good!

Olives will forever remind me of when my sister and I were kids; our relatives would come up for the holidays and my mom always put out a bowl of whole olives. We would place one on every single finger and pretend they were people. Of course. Seriously, didn’t every kid do this?? Ah, good times.

But I rarely make anything with for olives because my husband and own kids don’t like them – apparently nobody finds the fun in olive finger puppets like I did!

So I make Olive Tapenade, Olive Quick Bread, and this Olive Cheese Bread just for me – oh, and all of our friends who come over and swear they don’t like olives, but then fight for every last slice!

What type of olives should I use?

My favorite olives to use are a mix of black and pimiento-stuffed green, but anything goes! Use whatever you love best. There are many different kinds of olives (26 I think!), but I would say these are the most common in the U.S.:

Mission – this is America’s baby. Plump and mild, with a slightly nutty flavor. Perfect on pizza, salads, and used as finger puppets, as mentioned above! Ha. You can find them in all sizes, pitted, chopped, or sliced. They offer something for everyone.
Manzanilla – also simply know as the “green olive,” these arebrine-cured, with a subtle smokey taste. They’re perfect for stuffing with garlic, cheese, and peppers and always make a great appetizer.
Kalamata – plump and reddish-purple, these come from Greece and are popular worldwide. They’re usually preserved in vinegar or oil and offer a salty taste to so many dishes.
Gaeta – these gems are small, brownish-black, with a nutty flavor, and tricky to pit.
Niçoise – as the name would indicate, these are French. They’re a purplish-brown in color and pretty small. Great for tapenade.
Piccoline – also originally from France, these are most commonly seen used in a martini.

Olive Cheese Bread Recipe

Ingredients you need to make this:

How to Make Olive Cheese Bread

This appetizer bread is ridiculously easy to make in a few simple steps. Here’s a summary (detailed printable recipe card below):

Slice the bread: slice the loaf of bread in half, lengthwise. Scoop out some of the surface, making a shallow well. Place on a baking sheet.
Make the filling: mix together the mayonnaise, butter, and Sriracha until combined and smooth. Add in both olives, cheese, and scallions; mix to combine. Divide and spread the filling evenly between the two bread halves.
Bake: bake in a preheated oven until cheese is melted and browning.Cut into 2-inch portions across and serve as an appetizer.

Make Ahead

This can be fully prepped a day beforehand (not baked) – secure in plastic wrap and store in the refrigerator. Let sit at room temperature for a bit and then bake as directed.

My goodness, this bead. The edges are all crunchy, the olives salty, the cheese all melty. If you love olives like I do, you will love this!

Olive Cheese Bread Video

Other Easy Appetizers

Crab Rangoon Dip
Cheesy Corn Dip
Ham Salad
Texas Caviar

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!

Olive Cheese Bread

5 from 33 Ratings

This Olive Cheese Bread is an easy and delicious appetizer with salty olives, gooey cheese, and crunchy bread. Crazy good!

Print Recipe Rate Recipe Pin Recipe

Ingredients

1 loaf French bread (14-inches long)
1/2 cup mayonnaise
1/2 cup unsalted butter ,softened
1 1/2 teaspoons Sriracha
6 ounces (1 jar) sliced pimiento-stuffed green olives ,drained
2.25 ounces (1 can) sliced black olives ,drained
8 ounces shredded Monterey Jack cheese
2 stalks green onions ,diced

Instructions

Preheat oven to 350 degrees F.
Slice the loaf of bread in half, lengthwise. Scoop out some of the surface, making a shallow well. Place on a baking sheet.
In a large bowl, mix together the mayonnaise, butter, and Sriracha until combined and smooth. Add in both olives, cheese, and scallions; mix to combine.
Divide and spread the filling evenly between the two bread halves.
Bake for 25-30 minutes or until cheese is melted and browning.
Cut into 2-inch portions across and serve as an appetizer.

Video

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Appetizer

Cuisine: American

Keyword: appetizer, olive bread, olive cheese bread

Did you make this recipe?Snap a picture and mention @bellyfullblog!

slightly adapted from The Pioneer Woman