Preheat the oven to 375°F (190°C).

In a medium bowl, combine softened cream cheese, shredded Gruyère, and grated Parmesan. Mix until fully blended and smooth.

Stir in the olive brine and vodka if using. Mix until the brine is fully incorporated.

Fold in the chopped green olives and pimento-stuffed olives.

Spread the mixture into an oven-safe dish, smoothing the top with a spatula.

Bake for 15-20 minutes, or until edges are bubbly and top is slightly browned.

Remove from oven and let cool for 5 minutes before serving.