My brother Steve and I used to slink into the kitchen and pilfer out black olives from Dad’s holiday pickle tray. Smashing them down on our fingers, we’d race around like aliens with pod fingers until the last olive was sucked off our tentacles.
Steve and I did this year after year, until our fingers finally grew too big to fit in the holes. Perhaps giving up olive fingers is one of those rights of passage into adulthood. Like boxing up your GI Joes, if you haven’t blown them up with firecrackers already.
Last night, I paired this olive bread with artichokes and lemon dipping sauce for a light meal. It’s also good with soup, salad, or as a change to your standard garlic bread.
Black Olive Bread
I love soft, salty black olives so much that I had to stop myself from pilfering them from the topping mixture.
1 loaf French bread
1/2 stick (1/4 cup) butter, very soft
1/4 cup mayonnaise
1/2 cup finely shredded Mexican cheese
2 (3.8 ounce) cans sliced black olives, drained
1/2 cup chopped green onions
Dash of garlic powder
Dash of onion powder
Dash of pepper
1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper.
2. In a large bowl, mix together the butter and mayonnaise. Stir in the Mexican cheese, olives, green onions, garlic powder, onion powder, salt and pepper.
3. Slice the bread into two long pieces and set them on the baking sheet. Spoon olive mixture on top and spread it out evenly with your fingers. Bake for 20 minutes or until warm and toasted.
Recipe and photograph by Laura Flowers.