Barbecued Olive Bread Recipe

Be the first to add a review
Publisher Photo
"We cook on the grill all year long, so this zesty olive-topped bread accompanies everything from pork to beef to chicken," notes Patricia Gasper of Peoria, Illinois. "It also makes a tempting appetizer."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12-16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12-16 servings


  • 1 can (4-1/4 ounces) chopped ripe olives
  • 1/2 cup chopped pimiento-stuffed olives
  • 3/4 cup shredded Colby-Monterey Jack cheese
  • 3/4 cup grated Parmesan cheese, divided
  • 1/4 cup butter, melted
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 3 drops hot pepper sauce
  • 2 cups biscuit/baking mix
  • 2/3 cup milk
  • 2 tablespoons minced fresh parsley
  • Paprika

Nutritional Facts

1 slice: 154 calories, 11g fat (5g saturated fat), 17mg cholesterol, 484mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 4g protein.


  1. In a bowl, combine the olives, Colby-Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and pepper sauce; set aside.
  2. In another bowl, combine the biscuit mix, milk, 2 tablespoons Parmesan cheese and parsley just until moistened. Press into two greased 9-in. disposable aluminum pie pans. Top with olive mixture; sprinkle with paprika and remaining Parmesan.
  3. Grill bread, covered, over indirect heat for 8-10 minutes or until bottom crust is golden brown when edge of bread is lifted with a spatula. Yield: 2 loaves (6-8 servings each).
Originally published as Barbecued Olive Bread in Quick Cooking March/April 2001, p10

Reviews for Barbecued Olive Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image