Friday, February 5

Olive Cheesy Bread

Some people are olive lovers and some people are not. 
When my daughter Alexis was about 5 or 6, she had an obsession with black olives.  She liked to put one black olive on each finger and then eat them.  Concerned about the ingredients, I wrote to the Heinz Company who replied back with a letter, enclosed the ingredient list and a coupon for a free jar of olives. 
I recently looked up the nutritional valve of olives (because now there is Google) and it turns out olives are pretty healthy!

Not to say this recipe is healthy, this Cheesy Bread is not what I would exactly call healthy but it does have olives, which are good for you and it's Oh My Gosh delicious.



I think I found this recipe in one of the cookbooks I received as a gift a few years ago.

Hints and Tips:
  • I use a loaf of Italian bread if I don't have a loaf of french.
  • I always, always add more olives. I don't even measure, I just start chopping.
  • Green onions (scallions) make everything better. I add lots of extra. 
  • Actually, you can add more or less of the olives and green onions per your taste. 
  • I use Hellmanns brand mayo, it's just better. 
  • If you're out of Monterey Jack cheese use a mixture of cheeses for the best flavor.



Chop olives and green onion (Scallions)

Olive Cheesy Bread

Ingredients:
1 loaf French Bread
6 ounces Pimiento-stuffed Green Olives (about a cup diced)
6 ounces Black Olives (about a cup diced)
4 stalks Green Onions / Scallions
1 stick Butter, room temperature
½ cup Hellmanns Mayonnaise
2 cups grated Monterey Jack Cheese

Mix together butter, mayo and cheese

Directions:

Chop both black olives and pimiento-stuffed green olives.
Slice green onions into thin pieces.
Combine soft butter, mayonnaise, cheese in a large mixing bowl. Mix well then add olives and ½ the green onions to the mixing bowl. Stir together until thoroughly combined.

Add olives and 1/2 the green onions

Slice the loaf of bread lengthwise and place cut-side up on a baking sheet.


Cut the bread to fix the baking sheet

Spread the cheesy mixture evenly on the bread.
Bake at 325ยบ for 25 to 30 minutes or until cheese is melted and lightly golden brown.

Spread the cheesy mixture onto the bread and bake.

To serve, sprinkle the remaining chopped onions on top then cut bread into slices or pieces and serve hot.

Oooey Gooey Yumminess

The cheesy mixture can be refrigerated for up to two days before using.
The cheesy mixture can also be placed in a shallow baking dish, then baked until bubbly and used as a dip served with crackers.




I am in the middle of collecting maple tree sap to boil down for syrup. I have not gotten enough yet to boil but it's close. I need about 11 or 12 gallons before starting. This Cheesy Olive bread recipe is a good hot quick meal when I'm so busy boiling sap to make lunch or dinner!

Elizabeth



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2 comments:

Anonymous said...

This sounds and looks really good! I'm going to try to make it this weekend, wish me luck! Annie

Elizabeth Ohiothoughts said...

It's easy to make and pretty much foolproof. I just know you'll do fine Annie!