Cheese And Loaf: Best Pairings For Olive Loaf

There are many types of cheese that go well with olive loaf, including Monterey Jack, mature cheddar, Gruyère, and Mozzarella. Olive loaf is a popular dish that can be served as an appetizer or side, and it pairs well with a variety of meals such as soup, spaghetti, or a green salad. The bread can be baked in a Dutch oven, which gives it a crispy exterior, or it can be made without kneading for a simpler preparation.

Olive and cheese loaf recipes

There are two main types of olive and cheese loaf recipes: those that are made by baking a bread dough with olives and cheese, and those that are made by stuffing a loaf of bread with a mixture of olives and cheese.

Baking Bread Dough with Olives and Cheese

This type of recipe typically involves making a bread dough with flour, yeast, salt, water, and then adding in chopped olives and grated or cubed cheese. The dough is then left to rise before being baked in the oven. This results in a loaf of bread with a crispy exterior and a chewy interior.

One such recipe is Martha Stewart's No-Knead Olive and Cheese Loaf, which uses bread flour, instant or active-dry yeast, fine sea salt, aged Gruyère cheese, green Spanish olives, and water. The dough is mixed, left to rise overnight, formed into a round, and baked inside a Dutch oven.

Stuffing a Loaf of Bread with Olives and Cheese

This type of recipe involves mixing together chopped olives, cheese, and other ingredients such as butter, mayonnaise, and green onions, and then spreading this mixture onto a sliced loaf of bread. The bread is then baked until the cheese is melted and browned. This results in a crunchy, gooey, and salty appetizer.

A popular recipe of this type is Ree Drummond's Olive Cheese Bread, which uses French bread, black olives, pimiento-stuffed green olives, Monterey Jack cheese, butter, mayonnaise, and green onions. The olives, cheese, butter, mayonnaise, and green onions are combined and spread onto the sliced French bread before being baked.

Best cheeses to pair with olive loaf

Olive loaf is a delicious and flavourful dish that can be served as an appetiser or enjoyed as a meal. While some recipes incorporate cheese into the loaf, others suggest pairing the loaf with cheese. Here are some of the best cheeses to pair with olive loaf:

Monterey Jack

Monterey Jack is a semi-hard cheese with a mild and creamy flavour. It melts easily, making it a perfect topping for olive loaf. This cheese pairs well with the salty and briny flavours of olives. It can be used in an olive cheese bread recipe or served on the side.

Gruyère

Gruyère is a popular choice for olive loaf due to its ability to melt evenly and its slightly sweet and nutty flavour. It has a strong, distinctive taste that complements the saltiness of olives. Gruyère is often used in recipes that call for baked olive loaf.

Cheddar

Cheddar cheese is a well-loved and versatile option that can be paired with olive loaf. Mature cheddar has a strong, sharp flavour that stands up to the saltiness of olives. It can be incorporated into the dough or served on the side.

Double Gloucester

Double Gloucester is a hard cheese with a slightly sweet and nutty flavour. It has a creamy texture and melts well, making it a good choice for olive loaf recipes.

Gouda

Gouda is a semi-hard cheese with a mild, buttery flavour. It has a smooth and creamy texture that pairs well with the saltiness of olives. Gouda can be used as a topping or served on the side.

When choosing a cheese to pair with olive loaf, consider the flavour profile and texture of the cheese. Semi-hard cheeses with a mild to medium flavour tend to work well, as they complement the saltiness of olives without overwhelming their flavour. These cheeses also tend to melt well, making them ideal for baked olive loaf recipes or as a topping.

Best olives to use in an olive and cheese loaf

Olives and cheese are a classic combination, and a loaf of bread studded with both is a delicious treat. But what are the best olives to use in an olive and cheese loaf?

There are many different types of olives, each with its own unique flavour and texture, so choosing the right one for your loaf is important. Here are some of the best options:

• Kalamata olives: These purple olives from Greece are a popular choice for olive loaves due to their salty taste and slightly chewy texture. They pair well with a variety of cheeses, such as Gruyère, Cheddar, or Monterey Jack.
• Green olives: Green olives, such as Manzanilla or pimiento-stuffed varieties, offer a subtle smokey taste that can complement the cheese in your loaf. They are also perfect for stuffing with garlic, cheese, and peppers, adding an extra layer of flavour to your bread.
• Black olives: Black olives, such as Mission olives, are mild and nutty in flavour, making them a versatile choice for olive loaves. They come in various sizes and can be pitted, chopped, or sliced to suit your preferences.
• Gaeta olives: These small, brownish-black olives have a nutty flavour that can add depth to your loaf. However, they can be tricky to pit, so be prepared for some extra work if you choose these olives.
• Niçoise olives: These purplish-brown French olives are small and packed with flavour, making them an excellent choice for tapenades. They would add a sophisticated touch to your olive and cheese loaf.

When choosing olives for your loaf, consider the overall flavour profile you want to achieve. Do you want a salty, briny taste, or something more subtle and nutty? The type of cheese you use will also play a role in determining the best olive variety to use. For example, a strong, salty cheese like Gruyère or Cheddar might pair better with milder olives, while a milder cheese like Monterey Jack could stand up to the stronger flavours of Kalamata or Niçoise olives.

In the end, the best olive to use in your olive and cheese loaf is the one that you enjoy the most! Don't be afraid to experiment with different varieties to find your favourite combination.

How to make an olive and cheese loaf

Ingredients

• 3 cups bread flour, plus extra for the work surface
• 1 teaspoon fine sea salt
• 3/4 teaspoon instant or active-dry yeast
• 1 3/4 cups 1/2-inch cubes of aged Gruyère cheese
• 1 1/2 cups pitted 1/4-inch-thick slices of green Spanish olives
• 1 1/2 cups cool water (55-65 degrees), plus more as needed

Method

• Combine the flour, salt, and yeast in a medium bowl; stir in the cheese and olives.
• Add the water and mix to form a dough. Use a wooden spoon or your hand to mix until a wet, sticky dough forms, about 30 seconds. Add additional water, 1 tablespoon at a time, if needed.
• Cover the bowl with plastic wrap and let it stand at room temperature until the dough has doubled in size and the surface becomes dotted with bubbles, 12 to 18 hours.
• Generously flour a work surface and scrape the dough onto it. Lightly flour your hands, a bowl scraper, or a spatula, and lift the edges of the dough toward the center. Nudge and tuck the edges to form a round.
• Place a piece of parchment paper on the work surface and generously dust with flour. Gently place the dough on the parchment, seam-side down. If the dough is tacky, lightly dust the top with flour.
• Cover the dough loosely with wax paper and two clean kitchen towels. Let the dough stand in a warm, draft-free spot until almost doubled in size, 1 to 2 hours.
• Preheat the oven to 475°F (450°F for a convection oven) with a rack in the lower third. Place a covered 3 1/2-quart cast-iron or enameled cast-iron Dutch oven (with the plastic handle removed and screw hole plugged with aluminum foil) in the center of the rack.
• Using pot holders, carefully remove the preheated Dutch oven from the oven and uncover it. Uncover the bread and loosen the bottom with a large spatula. With the aid of the parchment paper, invert the bread into the preheated Dutch oven so that it is seam-side up.
• Cover the Dutch oven and transfer to the oven. Bake for 25 minutes, then uncover and continue baking until the bread is dark brown but not burnt, 15 to 30 minutes more.
• Using a heatproof spatula or pot holders, gently lift the bread from the Dutch oven and transfer it to a wire rack to cool.

Tips

• This recipe is for a yeasted no-knead bread, which means it will take a while to make due to the slow fermentation process. It is recommended to start the bread the day before.
• Baking the bread in a Dutch oven gives it a deliciously crisp exterior and a chewy interior.
• You can use other types of cheese and olives, such as Monterey Jack, black olives, and pimiento-stuffed green olives.

What to serve with an olive and cheese loaf

An olive and cheese loaf is a delicious and flavourful dish that can be served in a variety of ways. Here are some ideas on what to serve with it:

As an Appetizer

The olive and cheese loaf can be sliced into thin pieces and served as an appetizer or starter for your guests. It is a great way to whet their appetite before the main course.

With a Salad

The strong salty and olive flavour of the loaf pairs well with a fresh green salad. This combination makes for a delightful meal, especially for those who enjoy lighter and healthier options.

With Soup or Spaghetti

The olive and cheese loaf can also be served alongside a bowl of soup or a plate of spaghetti. The bread will complement these dishes perfectly, adding a nice crunchy texture and a burst of flavour.

As a Side for Breakfast

For a heartier breakfast option, the olive and cheese loaf can be served warm with sliced tomatoes and onions. This will surely be a comforting and satisfying way to start your day.

With Tapenade

For an extra savoury kick, spread some tapenade on top of your olive and cheese loaf. This will enhance the flavour and make it even more delectable.

With a Dip

If you're looking for a fun snack option, the olive and cheese mixture can be used as a dip. Simply pair it with some crackers or breadsticks, and you've got yourself a tasty treat!

With a Glass of Wine or Beer

Lastly, for the adults, the olive and cheese loaf can be enjoyed with a glass of wine or a cold beer. The saltiness of the olives and the tanginess of the cheese will complement your beverage of choice.

So, there you have it! These are just a few suggestions on what to serve with an olive and cheese loaf. Get creative, and feel free to experiment with different combinations to find your favourite pairings.

Frequently asked questions