Olive Monkey Bread

This savory, cheesy, olive-studded pull-apart bread is perfect for parties, appetizers, or a flavorful side with soup or salad.

2 (16 oz) cans refrigerated biscuits (flaky or buttermilk style)
⅓ cup butter, melted
2 tablespoons olive oil
2 teaspoons dried oregano
1½ teaspoons garlic powder
½ cup Kalamata olives, pitted and roughly chopped
½ cup green olives, roughly chopped
½ cup crumbled feta cheese
1 cup shredded mozzarella cheese
Optional: ¼ cup finely chopped sun-dried tomatoes or fresh parsley for garnish

Preheat oven to 350°F (175°C). Grease a 9- or 10-inch Bundt pan or round baking dish.
Prepare coating: In a medium bowl, mix melted butter, olive oil, oregano, and garlic powder.
Cut biscuits: Separate biscuits and cut each into quarters (or sixths for smaller pieces).
Coat pieces: Dip each biscuit piece in the butter-herb mixture, then place in a large mixing bowl.
Add olives and cheeses: Add chopped olives, feta, and mozzarella to the bowl with the coated biscuit pieces. Gently toss to distribute evenly.
Layer in pan: Transfer mixture to the prepared pan, spreading evenly.
Drizzle remaining butter mixture over the top.
Bake for 30–35 minutes, until golden brown and cooked through.
Cool slightly: Let rest in pan for 5–10 minutes, then invert onto a serving plate.
Garnish with chopped parsley or sun-dried tomatoes if desired.
Serve warm by pulling apart pieces.

Make ahead: Assemble up to 4 hours ahead, cover, and refrigerate. Bake just before serving (may need 5–10 extra minutes).
Spice it up: Add ½ teaspoon red pepper flakes or 1 teaspoon Italian seasoning to the butter mixture.
Gluten-free option: Use gluten-free biscuit dough.
For a crispier top: Bake the last 5–10 minutes uncovered if the top browns too slowly.

Enjoy this savory, shareable twist on classic monkey bread! 🫒🧀🍞