Olives, Anyone? Everyman's Olive Cheese Bread

When it comes to olives, I’ve learned, there are two camps of people: They either love ‘em or they hate ‘em. Then there are some who say that they like the green ones, but not the black ones (or vicey versey.) It matters not with this cheesy bread. Even avowed olive haters have converted when they taste a bite of this bread . . . and they’ll be back for more.

I do believe, though, that all the heart-healthy benefits of the good fat in olives are totally eclipsed by the butter, cheese and mayo that go into the making of this artery clogging treat. But want to be a hit at the Labor Day picnic this weekend? Take this bread.

The recipe comes from The Pioneer Woman*. When she writes about it in her first cook book (and on the website) she labels it “chick food” because she served it an all-woman dinner she hosted and was besieged with requests for the recipe, more so than for all the other dishes on the menu, which included beef. (She also notes that her meat-loving Marlboro Man wouldn’t touch it with a ten-foot cattle prod.)

But after serving this bread several times, I’ve found there is no sexual bias. Man and woman both enjoy drooling over the melty cheese. The olives seem to merely add a saltiness and definite color to the bread topping. It’s very simple, very tasty and pretty much a crowd pleaser. Even if it is just a once-in-a-blue-moon-because-I-want-to stay-healthy-treat. Hate olives? Give it a try. And don’t bother getting deli olives; the ones in the can will do just fine.

There are only two slight changes I have made with this bread. I use a Monterey Jack cheese that has jalapeno peppers in it and I’ve extended the original cooking time by 15 minutes; could just be my oven, or my taste. I want a little browned toastiness to the edges of the bread and cheesy topping.

* I forgot to set the DVR to catch The Pioneer Woman’s new show on The Food Network last Saturday morning. Did anyone catch it?

Olive Cheese Bread
only slightly adapted from The Pioneer Woman
Serves 12

1 loaf French bread
1 14.5 ounce can black olives, drained
1 6 ounce jar pimiento stuffed green olives, drained
2 stalks of green onions
¼ pound (1 stick) butter
½ cup real mayonnaise
1 pound Monterey Jack cheese grated

Preheat oven to 325 degrees Fahrenheit.

Roughly chop both olives and green onions. In a large bowl, mix olives and onions with softened butter, mayonnaise and cheese

Cut bread in half lengthwise. Divide mixture in half and spread over each half. It looks like a lot, but it will work.

Bake for 40 to 45 minutes. Slice and serve.