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Olive Sandwiches

A sandwich made with chopped olives, mayonnaise, egg yolks, cream, paprika, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Olive Sandwiches

Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Olive Sandwiches

Ingredients

Directions

  1. Chop the olives into small pieces.

  2. Mix the olives with mayonnaise and the egg yolks, which should be rubbed to a paste with the cream.

  3. Season with paprika and salt if the olives are not very salty.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Olive + creamtop 25% of all pairs
    Smell alikelow
    Cooked together4,206 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Olive + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Ripe olives
Provide the main bulk and briny flavour of the filling.
Mayonnaise dressing
Adds moisture and richness so the filling binds and spreads easily.
Hard-boiled egg yolks
Mashed into a paste, they add creaminess and body to the filling.
Thick sweet cream
Helps the yolks blend smoothly into a paste and adds richness.

“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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