Olive Crazy: All About Olives and Olive Oil
Mar 292011
 

Until 9th grade, when my Mom decided she wasn’t going to pack school lunches for me and my seven other siblings anymore, we ate a lot of peanut butter and jelly, bologna, and liverwurst sandwiches. I’m not sure which one of my parents thought liverwurst was a suitable lunch meat for southern kids, but somehow I suspect it was my Dad, the one with the adventurous taste buds. There was little variety and none of those sandwiches was a good trade for something more appetizing, and lord knows I tried. I was a shameless lunchroom wheeler-dealer and managed to trade a liverwurst sandwich to some poor girl who was bored with her daily peanut butter and banana on white bread. She actually enjoyed the liverwurst (shudder), but I did not like the sweet and smushy quality of her’s.

Fast forward to my first pregnancy and the desire to mix flavors. I was a self taught cook and not bad at it. My sister, Ann, the one after me, went to Cordon Bleu in London and taught me a few tricks. Before getting pregnant I started experimenting with flavors, but pregnancy ratcheted up that practice. I started mixing pickled fruits and vegetables of every kind with what I would hope to be a complementary food. Through this practice I developed a fondness for dill pickle chips on peanut butter sandwiches. One day I got ready to make my p b & dp sandwich but the pickles were gone. All I had left of my pickled anything stash was a jar of green pimento-stuffed olives. I put them in place of the pickles and a favorite was born. Mmmmmmm.

Over the years and post-pregnancy I have refined the sandwich and it is still a favorite. Here is my peanut butter and olive sandwich recipe with an optional addition I saw on food.com. I prefer mine best. The p b & o sandwich is actually delicious, not just because it has olives in it, but because it has that great salty and sweet combination that many of us love. I put mine on a hearty, chewy, and flavorful bread like rye. It adds another textural layer to the salty-sweet flavor.

P B & O Sandwich Recipe

2 slices – hearty bread (like chewy rye)

1 big scoop – creamy peanut butter (the natural kind isn’t sweet enough)

9 each – green pimento-stuffed olives

(optional addition) 1 tsp – mayonnaise

Spread peanut butter on one slice of bread and optional mayonnaise on the other. Cut olives length-wise and place randomly on peanut butter. Put bread slices together and warm for a few seconds in microwave, flip and warm other side. Eat.

If you enjoy this sandwich tell a friend or put it in your child’s lunch box.

May the sun shine through your branches.

www.olivecrazy.com

  One Response to “I’ll Have a P B & O Sandwich Please”

Comments (1)
  1. I have heard of peanut butter and jam, peanut butter and jelly, peanut butter and bananas but never have I heard of peanut butter and olives. This has got to be one of the unusual combinations with peanut butter…

    As for mayo, that horrible mixture, on a peanut butter sandwich. Egad, gadzooks…

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