Cheesy Olive Bread
This week I made a video of one of my family favorite bread recipes that’s infused with one of my favorite snacks, California Ripe Olives! This bread is been relatively new to our household. We have been making it for almost two years now actually and it started when my kids got sick of biscuits and I was trying to find another use for the cans of California Ripe Olives in our pantry. We are big olive people in this house ...... clearly..... as my daughter's name is Olive! I don’t know about your family, but every year, for each holiday, we tend to make the exact same dishes. It’s all about tradition. California Ripe Olives are all about tradition, too. Multi-generation farming families are working hard to bring these olives directly from the grove straight to our pantry. In this recipe I took the California olives and chopped them up and combined them with gooey cheese and crisp green onions and OMG it's so good. Scroll down for the recipe or head over to Youtube to watch the bideo here! California Olive Video with Jessie Daye
Cheesy Olive Bread
1 cup green California olives (no pimentos)
2 cups black California olives or 6 oz can
1 extra long loaf of rustic French bread (or 2 regular loaves)
2 stalks green onions
3/4 stick of butter (room temperature)
8 oz jack cheese (grated)
2 oz pepper jack cheese (grated)
1/2 cup mayonaise
/2 tsp black pepper
1 tsp kosher salt
1. Preheat oven to 325 degrees. Roughly chop all the olives and set aside.
2. Chop the green onions into thin pieces.
3. Combine the butter, mayonnaise, cheese, olives and green onions, salt, and pepper in a mixing bowl and stir together until thoroughly combined.
4. Slice the french bread, making sure not to cut all the way through the bread so the bottom holds together. Spread the mixture in between the French bread slices. Bake until the cheese is melted and browning, 20 to 25 minutes. Serve hot!
A big thank you to California Olives for sponsoring this blog post! As always all ideas are my own.