This cheesy olive bread is a fast and tasty dish that makes a great appetiser or lunch. It’s a great dish to make when you are hungry and in a rush.
The topping is just so moreish. I had originally seen a cheese olive bread recipe on the Pioneer Woman’s website and although it was slathered across French bread, I thought that it would be perfect for my low carb sub sandwiches. So, I made this into a low carb cheesy olive bread. As well as a delicious lunch, you could cut the bread into slices once cooked for a delicious appetiser.
I found the idea of adding mayonnaise to the ingredients and cooking with it a bit strange as it’s not something I normally do. I have seen recipes with chicken cooked in mayonnaise but since I have not tried that yet, was a bit hesitant and put it in the bowl along with other ingredients. You can’t taste the mayonnaise but it adds to the richness of the dish.
Cheesy Olive Bread
Capers were added as I like the taste of them and how they work with cheese. Since the olives add a salty, brine-y flavour, the added capers enhanced this. I used black olives that were marinated in garlic but you could use green olives or perhaps a mixture of both. I am still happy to finally have a supermarket that has a fresh olive counter so am currently gorging on the black olives before I move onto the green olives. The ladies working on that counter are still amused by my happy smile and dance when I approach that counter. I still let out a little squeal at the various bowls of olives. Three years without fresh olives. Island girl problems! ha ha!
For the cheese, I used a handful of Parmesan, Cheddar and Mozzarella. I’ve also make this with grated Gouda (as that is a major option here) and the recipe was just as delicious. You could add more cheese if you wanted and perhaps sprinkle some on the top before baking.
This recipe is just simplicity itself. Mix the ingredients, slather over bread (low carb and gluten free naturally) bake and eat! It is so delicious and is now my new taste craving. I had a week of eating this every other day under the guise of research. Sorry, couldn’t type that without laughing to myself! It was perfect the first time. The others were just a delicious pleasure. I finally and reluctantly shared this recipe with the Chief Taster who adored it as much as I do and is now muttering about having the filling in other forms too. It would make a great filling for a stuffed chicken breast and I’ll get to that one day. Or it would make a great dip too. Baked and served with low carb crackers perhaps?
Due to the high fibre content of the sub sandwich I found this to be a very filling lunch. I had one delicious cheese olive low carb sub sandwich and that was pretty much me done for the day. It also made a perfect quick supper after we had been out all day and I did not really feel like spending hours in the kitchen. From start to finish this would take about 20 minutes. It pars great with a glass of wine too for that weekend treat!
If you like olives and cheese you will love this olive cheese bread. Feel free to play around with it and add other tasty ingredients. Sun dried tomatoes or slithers of ham might be a tasty addition. For me, this is just delicious as it stands and olives are a weekly must on the shopping jaunt, just so I can eat this. Whilst the Chief Taster is at work so I don’t have to share of course!
- 30g Butter softened
- 10 Black olives roughly chopped
- 2 teaspoons Capers chopped
- 1 tablespoon fresh parsley chopped
- 2 Spring onions, chopped
- 1/2 cup (116g) Mayonnaise
- 1 cup (100g) Grated cheese (I used a mixture of Cheddar, Parmesan & Mozzarella)
- 2 Low Carb Sub Sandwiches
- Preheat the oven to 180C/350F degrees.
- Combine the butter, olives, capers, parsley, green onions, mayonnaise and cheese together.
- Slice the sub sandwiches lengthwise.
- Spread the mixture all over the sub sandwiches.
- Bake for 10-15 minutes until the cheese is golden and melted.
Nutritional Info Per Half Recipe : 618 Calories, 52g Fat, 20g Protein, 20g Total Carbs, 7g Fibre, 13g Net Carbs