Easy Olive Cheese Bread Recipe (Ready in 25 Minutes!)

Okay, so let me tell you about this olive cheese bread.

It’s one of those recipes that saved me more times than I can count. You know those moments when friends text “we’re coming over in 30 minutes”? Yeah, this is that recipe.

I stumbled onto this about two years ago. Had some random ingredients in my fridge. Threw them together on bread. Baked it.

And honestly? I couldn’t believe how good it was.

The combo is wild. Tangy sour cream. Melty Monterey Jack. Those briny olives. It all works together in this addictive way that I can’t quite explain.

Now it’s the thing everyone asks me to bring to parties.

Why This Recipe Works

First off – it’s stupid easy.

Mix stuff in a bowl. Spread on bread. Bake.

That’s it. Seriously.

There’s no fancy technique here. No complicated steps. If you can stir things together, you can make this. I’ve made it on weeknights when I’m exhausted and it still turns out great.

The cleanup? Barely any.

Here’s the genius part. We’re putting the mixture straight on the bread. No serving bowl needed. No extra dishes to wash later.

It’s basically an olive dip without the middleman.

More time with your people. Less time at the sink. Win-win.

The flavor is just… chef’s kiss.

Think garlic bread had a baby with olive tapenade. Then covered it in melted cheese.

The green onions add this fresh bite that cuts through all that richness. Every piece is salty and creamy and you just can’t stop eating it.

I’ve brought this to Super Bowl parties. Date nights. Tuesday dinners. It works everywhere.

Perfect for literally any occasion.

Game day? Check.

Movie night? Check.

Fancy dinner party? Also check.

Holiday gathering? You bet.

Last week I made it for a weeknight snack and my husband ate three pieces standing at the counter. That’s the power of this bread.

What Makes It Special

I’ve tried a lot of cheese bread recipes over the years.

This one’s different.

The olive thing? Using both green AND black makes all the difference. You get this complex, briny flavor that’s way more interesting than just using one type. Trust me on this.

And the sour cream base?

Genius.

It adds tanginess without being heavy. Keeps everything moist while it bakes. The butter enriches it all and helps everything come together.

Then there’s the Monterey Jack cheese. This stuff melts like a dream. Gets all bubbly and golden on top. Stays gooey underneath.

When you bite into it? That perfect cheese pull happens. You know the one.

How I Actually Discovered This

Real talk – this recipe was born out of desperation.

My sister-in-law called. She and her husband were “just in the neighborhood” and wanted to stop by. In like 20 minutes.

I panicked. Opened my fridge. Started pulling things out.

Olives. Cheese. Sour cream. Bread in the pantry.

I thought “what’s the worst that could happen?” and just went for it.

The result? My brother-in-law asked if he could take the leftovers home. That’s when I knew I had something good.

Now here’s what I love most about this recipe.

It’s forgiving.

Feeling like extra garlic today? Add more garlic powder. Want some heat? Throw in red pepper flakes. The base recipe adapts to whatever mood you’re in.

My kids are picky eaters. Like, really picky.

They demolish this bread every single time. When picky eaters ask for seconds? That’s a parenting victory right there.

Recipe Timing:
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy

Ingredients, Instructions & Tips

What You’ll Need

Let me break down the ingredients for you.

Nothing fancy here. Most of this is probably already sitting in your kitchen right now.

Ingredient	Quantity	Notes
Full fat sour cream	6 oz.	Room temperature works best
Butter	4 tablespoons	Must be softened
Green olives	7 oz.	Drained and sliced
Black olives	6 oz.	Drained and sliced
Monterey Jack cheese	8 oz.	Shredded
Green onions	1/4 cup	Thinly sliced
Garlic powder	1/4 teaspoon	Adjust to taste
French bread loaf	8-10 oz.	Fresh is best
Kosher salt	To taste	For seasoning
Black pepper	To taste	Fresh cracked preferred

Let’s Make This Thing

Step 1: Make Your Base

Grab a medium mixing bowl.

Toss in your sour cream, softened butter, and garlic powder. Add a good pinch of salt and pepper – I usually do about half a teaspoon of salt and several grinds of pepper.

Now stir it all together with a spoon or spatula.

Keep mixing until it’s mostly smooth. The butter will blend into the sour cream and create this creamy, pale yellow mixture. Takes about a minute.

Easy, right?

Step 2: Cheese and Onion Time

Add your shredded Monterey Jack cheese. Then those sliced green onions.

Stir everything together.

Make sure the cheese is spread throughout the whole mixture. Those green onions should be scattered everywhere, adding little pops of color.

Mix it well. Every bite needs cheese. That’s the rule.

Step 3: The Olive Addition

Here’s where you need a gentle touch.

Add both your green olives and black olives to the bowl.

But don’t just stir like crazy. Fold them in gently. Use a folding motion so you don’t break the olives apart.

You want those olive slices to keep their shape. Makes the final product look better and gives you those satisfying olive bites.

Step 4: Prep the Bread

Take your French bread loaf.

Cut it in half widthwise first – that means across the middle. You’ll have two shorter pieces.

Then cut each piece in half lengthwise. Slice through horizontally.

You should have four pieces now. Each one with a nice flat cut side.

Put them all on a big baking sheet. Cut sides up. Don’t let them overlap.

This way everything bakes evenly and gets nice and golden.

Step 5: Load It Up

Time to divide that olive mixture between your four bread pieces.

I just eyeball it, honestly. But if you want to be precise, use a measuring cup.

Spread the mixture across each piece of bread. Cover it edge to edge.

And don’t be stingy here! Pile it on thick. It might look like a lot, but it’ll spread as the cheese melts.

Go big or go home, you know?

Step 6: Into the Oven

Preheat your oven to 375°F (190°C).

Once it’s hot, slide that baking sheet in.

Bake for 20 to 25 minutes.

You’ll know it’s ready when the cheese is completely melted and the bread edges start getting golden brown. Your kitchen will smell amazing by this point.

Step 7: The Magic Moment

Here’s the secret to making this look professional.

Turn on your broiler.

Broil for just 1 to 2 minutes.

But listen – you need to watch this like a hawk. I mean it. Don’t walk away. Don’t check your phone.

The cheese should get these dark golden brown spots. Beautiful caramelization happens here.

The difference between perfect and burnt? About 30 seconds.

Pull it out. Let it cool for a minute or two.

Then slice into smaller pieces and serve while it’s hot and gooey!

My Best Tips

Shred your own cheese.

I know. I know. Pre-shredded is so convenient.

But hear me out.

Block cheese that you shred yourself melts way better. Those pre-shredded bags have cellulose powder on them to keep the shreds from sticking. That same coating stops the cheese from melting properly.

Two extra minutes of shredding = that perfect Instagram-worthy cheese pull.

Worth it.

Slice your own olives too.

Whole olives that you slice hold their shape better. Pre-sliced ones get mushy sitting in that brine.

Buy pitted whole olives. Slice them yourself.

Takes maybe three minutes tops. Makes a real difference in texture.

Short on time? Just roughly chop them. Still better than pre-sliced.

Let that butter soften.

Cold butter is the enemy here.

It won’t mix into the sour cream properly. You’ll get lumps. Nobody wants lumps.

Leave it out for about 30 minutes before you start. Press it gently – it should leave an indent.

That’s when you know it’s ready.

Don’t skip the broiler.

Those last few minutes under the broiler? They transform this dish.

The cheese caramelizes. Develops this incredible depth of flavor. Gets all bubbly and beautiful.

Set a timer. Stay close. Watch it happen.

It’s like the difference between okay and “oh my god this is amazing.”

Fresh bread makes a difference.

Day-old bread can work in a pinch. But fresh bread gives you that perfect texture contrast.

Crusty outside. Soft inside.

The bread needs to be sturdy enough to hold all that topping without getting soggy. Fresh bread does the job.

Variations, Storage & FAQs

Ways to Mix It Up

Want it spicy?

Add half a teaspoon of red pepper flakes to the base. Or swap the Monterey Jack for pepper jack cheese.

I make this version when we’re having beer. The heat and the hops? Perfect combo.

Mediterranean vibes?

Crumble in half a cup of feta cheese along with the Monterey Jack. Add a tablespoon of fresh chopped oregano and a teaspoon of lemon zest.

This version tastes like a Greek vacation. Bright. Herbaceous. So refreshing.

Italian-style?

Mix in a tablespoon of Italian seasoning. Add some chopped sun-dried tomatoes. Replace half the Monterey Jack with mozzarella.

It’s like pizza and cheese bread had a baby. Everyone loves this one.

Extra garlicky?

Use actual roasted garlic instead of garlic powder.

Mince 4 to 5 roasted garlic cloves. Mix them into the base.

Roasted garlic has this sweet, mellow flavor that’s not overpowering at all. Game changer.

Storage Tips

Got leftovers?

Let the bread cool completely first. Then put pieces in an airtight container with parchment paper between layers.

Fridge storage = up to three days.

The bread will soften a bit when stored. But it’s still totally delicious.

Reheating the right way:

Put leftover slices on a baking sheet. Reheat in a 350°F oven for 8 to 10 minutes.

This crisps up the bread again.

Microwave? I try to avoid it. Makes the bread rubbery and sad. But if you must, heat in 15-second intervals.

Freezing for later:

Here’s a neat trick.

Make the bread with the topping. But don’t bake it yet.

Wrap each piece tight in plastic wrap. Then wrap again in aluminum foil.

Freeze for up to two months.

When you want it? Bake straight from frozen. Add 5 to 10 extra minutes to the cooking time.

Future you will be so grateful.

How to Serve It

This bread is seriously versatile.

I love it as an appetizer with a simple green salad on the side. It also pairs really well with soup – tomato or minestrone especially.

Hosting a party? Cut the slices into smaller bite-sized pieces. Perfect finger food.

Want to go all out? Serve it with an antipasto platter. Italian-themed night. The flavors work perfectly with cured meats, other cheeses, marinated vegetables.

Last month I served it with marinara sauce for dipping.

My guests went crazy for it. Some people double-dipped. I pretended not to notice.

Your Questions Answered

Can I use different cheese?

Absolutely.

Monterey Jack melts beautifully, but you’ve got options. Cheddar works. Mozzarella works. Mexican cheese blend works.

Feeling fancy? Try Gruyère or fontina.

Just make sure whatever you pick melts well. Hard cheeses like parmesan alone? Skip those.

What if I hate one type of olive?

No worries at all.

Use all green olives. Or all black olives. Whatever floats your boat.

Some people love the mild black olive flavor. Others prefer that tangier green olive bite.

Just use 13 ounces total of whichever one you like.

Kalamata olives? Also great for a more robust flavor.

Can I prep this ahead?

Yes! This is great for planning ahead.

Make the olive mixture up to 24 hours before. Store it covered in the fridge.

When you’re ready to bake, let it sit at room temperature for 15 minutes. Then spread it on bread and bake.

You can also prep the topped bread and refrigerate it for up to 4 hours before baking.

Why did my bread get soggy?

Usually happens when there’s too much liquid from the olives.

Drain those olives really well before slicing. Pat them dry with paper towels if you need to.

Also? Serve the bread soon after baking. The longer it sits, the more moisture the bread absorbs.

Nobody likes soggy bread.

Can I use light sour cream or Greek yogurt?

You can. But it won’t be exactly the same.

Full-fat sour cream gives you the best flavor and richness. Light sour cream works but might be thinner.

Greek yogurt will make it tangier. And thicker. You might need to thin it with a tablespoon of milk.

I always go full-fat. Life’s too short for light sour cream.

Final Thoughts

This olive cheese bread has become one of my signature recipes.

And I get why people keep asking for it.

It takes simple ingredients and turns them into something special. That contrast of salty olives, creamy cheese, and crusty bread? Irresistible.

Every single time I make it, the plates come back empty. Sometimes people lick their fingers. It’s that good.

What I love most? It’s basically impossible to mess up.

Your measurements a bit off? Still delicious.

Made some substitutions? Still works.

That’s what makes a recipe truly great. It forgives your mistakes.

I hope you make this soon. And I hope it brings as much joy to your table as it has to mine.

There’s something really special about food that makes people smile. This recipe does that. Every. Single. Time.

Oh, and save some leftovers for a late-night snack. Cold olive cheese bread straight from the fridge is surprisingly amazing.

Though in my house? It rarely lasts long enough to test that theory.

Happy baking, friends. Enjoy every cheesy, olive-filled bite!