Olives and cheese and garlic.  Oh my!

Things seriously don’t get any better than this!  

I fell in love with green olives when I was about 10 years old and my grandma would visit us and bring dozens of cans of green olives.  I would sit and visit with her and eat olives until I couldn’t stuff myself anymore.  It’s funny how tastes and smells can bring back so many memories like they were yesterday!  Does that ever happen to you?

These particular olives are already pitted and hail from California, of course!  I love when packaging brags about being from California.  Who wouldn’t want to brag about being from California, right?

The ingredients are simple and easy, and you could make this a main course for a quick weeknight meal.

Ready to get started?

Drain the olives.  I used 2 cans in this recipe, but I always allow for munching, so really only about 1.5 cans were used in the recipe.

Slice each olive in half

Combine the olives, butter, garlic, mayo and chives in a bowl and mix well to combine

Slice your bread in half lengthwise.  I like to use a sturdy bread like Pugliese.

Spread the mixture onto both halves of the bread and bake in a 350-degree oven for 20 minutes

Broil the tops for the last few minutes and allow to rest for a few before slicing up

Yummy overload!

Here is the recipe for ya!

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