Yummy Olive Cheese Bread

September 21, 2011 by

This olive bread is so full of delicious olives and cheese - makes a great appetizer or, serve it with salad as a meal. I won't judge!

Warning: If you don’t love olives, don’t make this bread. Okay, you were warned.

The hubs and I L.O.V.E. olives and bread together. And we both love cheese, although I love every single kind of cheese I’ve ever tasted and Ben’s palate is a bit pickier. But he does love mozzarella.

I concocted this recipe a loooong time ago after having a Jason’s Deli muffaletta for the first time. Seriously, it was like 8 or 9 years ago. {In fact, I just went to Jason’s Deli for the first time since that trip! Not that I don’t like it, but when you live in Houston, well, there’s a lot more to try!}


 

Anyway, we both loved the muffaletta and I tried to reconstruct it. Over the years it has morphed into this- more of an appetizer than the main shebang. Plus, I don’t think JD’s has cheese on it, but it makes everything better, right?I bring you “Yummy Cheesy Olive Bread”

1 can of black olives {reserve the liquid}
1 jar of green olives {ditto}
2 cloves of garlic
1/4 cup roasted, shelled sunflower seeds {trust me, it’s yummy}
a handful of fresh basil {I’m addicted I tell ya!}
a few Tbs. parmesan cheese
drizzle of olive oil
butter
a loaf of your favorite fresh-baked bread {I used sour dough}
2 cups mozzarella cheese

Put the olives in the blender, reserving the liquid.

{as you can probably tell, I know nothing about back lighting, front lighting, moon lighting, whatever!}

Add in the basil and sunflower seeds, and garlic {pretend you can see it here}.

kinda pretty, huh? It won’t be for long!
Drag the olive juice away from you daughter, who is drinking it straight.
What, your daughter doesn’t do this?
I thought we were completely normal!

Add in a few tablespoons of each type of olive juice, then the olive oil. Give the blender a whirl to make sure there is enough liquid to blend it. If not, add a bit more of the liquids, alternating them until you can blend it well enough to form a rough paste.

It will look something like this. It isn’t the prettiest food ever, but it is yummy!
Add in the parm- the powdery stuff will do, but if you have the real deal, go right ahead!
Blend again. You don’t want it completely smooth- chunks of olives are good!
Butter your yummy bread. I got this butter on a rare trip to Central Market.
{I’m cheap, but I do love that store!}
For so long, I thought there was no difference in USA butter and European butter. I was sadly wrong. {Thanks to my friend Fabia for opening my eyes to this!}
Yummy, butter and sourdough bread. I could eat it just like this.
But even better like this:
And once again, even better:
After you have spread the olive spread on the bread and sprinkled it {generously} with cheese, put it in the oven at 375 for 10-15 minutes. Pretend like I have a picture of the completed bread. I took the bread, unbaked, over to my neighbor’s house for dinner the other night and forgot to snap a pic when it came out of the oven.
And that, my friends, is Yummy Cheesy Olive Bread.
Oh, you’ll probably have some of the spread left over. You can either do another loaf of bread, or do like I did and add it to pasta for an easy meal. Enjoy!

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Yummy Olive Cheese Bread
Author: 
Recipe type: bread, appetizer
 
Ingredients
  • 1 can of black olives {reserve the liquid}
  • 1 jar of green olives {ditto}
  • 2 cloves of garlic
  • ¼ cup roasted, shelled sunflower seeds {trust me, it's yummy}
  • a handful of fresh basil {I'm addicted I tell ya!}
  • a few Tbs. parmesan cheese
  • drizzle of olive oil
  • butter
  • a loaf of your favorite fresh-baked bread {I used sour dough}
  • 2 cups mozzarella cheese
Instructions
  1. Put the olives in the blender, reserving the liquid.
  2. Add in the basil and sunflower seeds, and garlic.
  3. Add in a few tablespoons of each type of olive juice, then the olive oil. Give the blender a whirl to make sure there is enough liquid to blend it. If not, add a bit more of the liquids, alternating them until you can blend it well enough to form a rough paste.
  4. Add in the parmesan,
  5. Blend again. You don't want it completely smooth- chunks of olives are good!
  6. Butter your yummy bread. Make sure to use real butter- not margarine!
  7. Spread the olive mixture on the bread and sprinkle it {generously} with cheese, then put it in the oven at 375 for 10-15 minutes.

 

Filed Under: recipes, restaurant foods
About Kelli Hays

Kelli Hays is a wife, mother, writer, and friend. She has been blogging since 2008 and loves sharing inspiration for the everyday woman!

Comments

  1. Andrea@Oasis Accents says
    September 24, 2011 at 12:47 am

    Wow that looks so yummy. Hubby’s not a fan of green olives but I bet if I made it he wouldn’t notice. Will save this recipe to try for sure. Thanks for sharing =)

  2. Kelli@morebangforyourbucks says
    September 24, 2011 at 4:11 pm

    you are very welcome! Hope you enjoy it.

  3. Fabia Hill says
    September 27, 2011 at 2:31 am

    I’m so happy I was mentioned in a blog AND it had to do with butter 🙂

  4. Tammy says
    November 18, 2013 at 2:25 pm

    OH. MY. GOODNESS……..what? Can’t wait to try!

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