Olive Cheese Bread

I have been wanting to make this recipe for awhile now. We had some cheese left over from the Mac and Cheese and thought it would be a good time to try this recipe out. It comes from The Pioneer Woman, a blog I like to read. She has some great recipes and she always has dozens of pictures showing the entire cooking process.

Olive Cheese Bread

Ingredients
1 regular can of whole black olives
1 6oz jar pimento-stuffed olives
2 green onions
3/4 lb Monterey Jack cheese
1/2 cup mayonnaise
1 stick butter, softened
1 loaf French bread

Directions
Roughly chop olives and onions.

Mix olives, onions, softened butter, mayonnaise, and cheese.

Slice French bread in half lengthwise and spread cheese mixture evenly over each half.

Bake at 325° for 25 minutes, or until thoroughly cheese is thoroughly melted and starting to turn light brown.

Tip: You can freeze the bread with cheese mixture unbaked for several months.

Amanda's Analysis:
I love olives, especially green ones, so I was excited to find this recipe. I actually used slightly fewer olives than the recipe called for and I thought there were enough. You could even try making it with even fewer olives if you don't care for them and they wouldn't be so overpowering. I enjoyed this Olive Cheese Bread. It was full of flavor and was very cheesy! I think it would work well as an appetizer or side to some pasta or soup, however it was a little too olive-y to eat by itself. I give it 5 spoons.

John's Jibba-Jabba:
I hate olives, all of them, so I was not excited that she found this recipe. That being said, when I tried it I could understand why someone who liked olives would find this bread appealing. Even so, I could not handle more than a few bites because I just do not like olives. It gets 2 spoons.