1 (14 oz.) can black olives, drained
1 (6 oz.) jar pimiento stuffed green olives, drained
2 green onions
1/4 lb. (1 stick) butter, softened
1/2 c. mayonnaise (real mayo, no substitutions)
1 lb. Monterey Jack cheese, grated
1 loaf crusty French bread
Preheat oven to 325 degreesF. Place black olives on a cutting board and
chop them roughly until most large pieces are broken up. Place
green olives on the cutting board and give them a rough chop.
Slice green onions then chop them up roughly.
In a large bowl, combine the butter, mayonnaise, Monterey Jack
cheese chopped olives and green onions. Stir until thoroughly
Slice the French bread loaf in half lengthwise. Spread the olive
and cheese mixture in an even layer on each half.
Bake for 20 to 25 minutes, until the cheese mixture is thoroughly
melted and beginning to turn light brown and bubbly. Cut into
diagonal slices and serve immediately.
Helpful make ahead tips:
Prepare olive and cheese mixture up to two days ahead of time.
Store tightly covered in the fridge. Or, spread the olive and
cheese mixture on the bread and freeze tightly wrapped up to six
months. Thaw before baking.
Substitute drained, chopped artichoke hearts and grated Parmesan
cheese for black olives and Monterey Jack cheese.
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