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Olive Sandwiches

A sandwich made with finely chopped olives mixed with mayonnaise and cracker dust, spread on stale bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Olive Sandwiches

Why it works: Olive and bread are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,091 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Olive Sandwiches

Ingredients

Directions

Prepare the filling

  1. Scald and cool the olives, then remove the stones and chop them very finely.

  2. In a bowl, mix the mayonnaise and cracker dust together.

  3. Combine the mixture with the chopped olives.

Assemble and serve

  1. Spread the olive mixture on the trimmed slices of bread.

  2. Cover with a damp cloth if not serving immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + breadtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Olives
Main flavour and bulk of the filling, giving a salty, briny taste.
Mayonnaise or light dressing
Adds moisture and fat, helping the filling hold together and spread smoothly.
Cracker dust
Absorbs moisture from the dressing and thickens the filling so it sits on the bread.
Bread
Provides the base; slightly stale slices hold up better under a moist filling.

The step that matters

Chop the olives very finely. Fine pieces spread evenly through the dressing and cracker dust, so the filling binds well and each bite tastes the same.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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