Barbecued Olive Bread Recipe

5 1 1
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Barbecued Olive Bread Recipe

Read Reviews
5 1 1
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."
MAKES:
12-16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a bowl, combine the olives, Colby-Monterey Jack cheese, 1/2 cup Parmesan cheese, butter, oil, garlic and pepper sauce; set aside.
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.
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

Nutritional Facts

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

  • 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
  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

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Anne User ID: 8996377 258556
Reviewed Dec. 24, 2016

"This bread is very unique and it is THE BOMB! I found this recipe years ago in a publication of recipes from Bed & Breakfasts. This one was from Carriage Vineyards Bed & breakfast.

I love to make this for Christmas Brunch. I love the subtle smokey flavor it gets from cooking on the barbecue. And even at room temperature it still tastes terrific. Left overs also, still good. But hot off the grill is the best.
I cook mine in a cast iron pan, which works perfectly. The entire recipe goes into one standard size pan and the bread is slightly thicker than when using pie tins, which also work well. Don't worry about any of your guests who don't like olives - they'll just be missing out on this heavenly goodness and there will be more for everyone else."

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