Black Olive Bread

You know those canned black olives? The type everyone seems to have a strong opinion about? Well love them or hate them, if you?re an American they?re likely deeply seeded into your childhood memories.

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
Printer Version
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?