Bloomin’ Olive Bread

Olives.  Most people either love ‘em or hate ‘em, and in my family there is definitely nothing but LOVE for the round little green and black treats.  My kids literally cannot get enough of them!

During a visit a few months ago, my friend Edie introduced us to the joys of olive bread, something I had never even heard of before.  She made it as an afterthought, a side dish to serve alongside a much more impressive main course, but my family was all about the bread.  In our house, where we favor simplicity, this is good enough to serve as a main course, but it also makes a great party dish to share!

My own version uses a sourdough round, but you could also simply spread the cheese mixture overtop of two halves of a loaf of french bread.

Here is what you need:

1 round loaf of sourdough bread, unsliced
½ 6 oz jar Pimiento-stuffed green olives
½ 6 oz can  black olives
1 bunch green onions 
1/2 stick butter, softened
1/4 cup mayonnaise
1 8oz package shredded cheese (I like Mexican blend)
¼ teaspoon pepper

Step 1: Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil so that foil overlaps cookie sheet on all sides.

Step 2: With a sharp bread knife or electric knife, slice loaf almost to the bottom, then rotate bread and slice again as shown.  Be careful not to slice all the way through!  Place loaf on prepared cookie sheet and set aside.

Step 3: Slice olives; set aside.

Step 4: Slice green onions; set aside.

Step 5: In medium bowl, mix together butter, mayonnaise and pepper until well blended.

Step 6:  Mix in olives and green onions.

Step 7: Mix in shredded cheese.

Step 8: Stuff olive mixture into bread, working into all the spaces.

Step 9: Cover loaf with foil.  Bake for 15 minutes.

Step 10: Unwrap loaf.  Bake additional 10-15 minutes, until cheese is melty and bubbly.  Serve immediately.

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Recipe: Bloomin’ Olive Bread

Summary: This super easy semi-homemade bread recipe packs a ton of delicious flavor!

Ingredients

1 round loaf of sourdough bread, unsliced
½ 6 oz jar Pimiento-stuffed green olives
½ 6 oz can black olives
1 bunch green onions
1/2 stick butter, softened
1/4 cup Mayonnaise
1 8oz package shredded cheese (I like Mexican blend)
¼ teaspoon pepper



Instructions

Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil so that foil overlaps cookie sheet on all sides.
With a sharp bread knife or electric knife, slice loaf almost to the bottom, then rotate bread and slice again as shown. Be careful not to slice all the way through! Place loaf on prepared cookie sheet and set aside.
Slice olives; set aside.
Slice green onions; set aside.
Mix in olives and green onions.
Stuff olive mixture into bread, working into all the spaces.
Cover loaf with foil. Bake for 15 minutes.
Unwrap loaf. Bake additional 10-15 minutes, until cheese is melty and bubbly. Serve immediately.

Preparation time: 5-7 minutes

Cooking time: 25-30 minute(s)

Number of servings (yield): 8

 

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Olives–do you love ‘em or hate ‘em?

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