Yum! We all devoured this appetizer and honestly barely had room for our dinner afterward. It turned out so good!
This Olive Monkey Bread is a delicious savory twist on the classic sweet pull-apart bread. Made with refrigerated biscuit dough tossed in melted butter, olive oil, oregano, and garlic powder, it’s packed with Mediterranean-inspired flavors. Layers of Kalamata olives, green olives, feta, and mozzarella create a rich, cheesy bread that’s perfect for sharing. As it bakes, the cheeses melt and bind the bread together, creating a golden, pull-apart loaf that’s both comforting and impressive.
Olive Monkey Bread
Ingredients
| Ingredient | Quantity |
|---|---|
| Refrigerated biscuits | 2 cans (16 oz each) |
| Butter, melted | 1/3 cup |
| Olive oil | 2 tablespoons |
| Dried oregano | 2 teaspoons |
| Garlic powder | 1 1/2 teaspoons |
| Kalamata olives, roughly chopped | 1/2 cup |
| Green olives, roughly chopped | 1/2 cup |
| Feta cheese, crumbled | 1/2 cup |
| Mozzarella cheese, shredded | 1 cup |
Directions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C). Generously grease a standard Bundt pan with butter or nonstick cooking spray.
Step 2: Prepare the Dough
Separate the biscuits and cut each one into quarters. Place the pieces in a large bowl. Add the melted butter, olive oil, oregano, and garlic powder, then toss until evenly coated.
Step 3: Mix the Filling
In a small bowl, combine the chopped Kalamata olives, green olives, and crumbled feta cheese.
Step 4: Assemble the Bread
Sprinkle a small amount of the olive mixture into the bottom of the prepared Bundt pan. Add one-third of the biscuit pieces, followed by more olive mixture and half of the mozzarella cheese. Repeat the layers with another third of the dough, more olive mixture, and the remaining mozzarella. Finish with the final layer of biscuit pieces.
Step 5: Bake
Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for 5 to 10 minutes, or until the top is golden brown and the cheese is bubbly.
Step 6: Cool and Serve
Let the bread cool in the pan for 5 to 10 minutes before inverting it onto a serving platter. Serve warm and enjoy.
