Saturday, September 15, 2012

Nostalgia Food

I am so glad that I finally found this recipe!  Does anyone else remember that wonderfully yummy olive spread that Safeway used to spread on their Italian-style deli sandwiches?  I used to get that particular sandwich all the time because I loved that spread.  Kelsey and I would get them all the time on our way home from dance show rehearsals at MPC or take them to munch on at the outdoor Forest Theatre in Pacific Grove, where bringing your own picnic was not only allowed but celebrated.  The posh crowd adult crowd (well, more adult than us) would even bring their own bottles of wine.  And then quite suddenly, Safeway changed their deli menu and quit using it.  Or, at least, they quit doing it at the Safeway store closest to both my house and my parent's house.  Which was really, really sad.  I've been searching the internet occasionally over the last couple years when i crave it and not finding anything that seems quite right.  (And admittedly, part of me forgot that there was a cream-cheese layer to help hold the olive mixture in place, but the second I saw it on my screen, I started drooling in remembrance!)  Part of me also wants to mix the two spreads together and eat it with a box full of crackers, but as it was designed as a sandwich topping, I'll try to stick to the plan.  You could also pop a baguette in the oven and get it nice and crispy and serve it as an appetizer, but I'm looking forward to cream cheese and olives and salami being all wrapped up in one package again with Italian ham and a little kick of yellow peppers.  And since there's no Safeway around here, even if I beg them to bring it back, it wouldn't do me much good, so the fact that I've stumbled across something that sounds so incredibly close makes me absolutely ecstatic   

Safeway's Olive/Garlic Spread
8 ounces cream cheese, softened
1/3 cup mayonnaise
2 teaspoons parsley
2 tablespoons white onions, chopped (I'm going to call this optional because I don't rightly remember it being included, but do as you like!
2 garlic cloves
2 garlic cloves
1 (6 ounce) can black olives, drained
3/4 cup kalamata olive, pitted
3/4 cup pimento-stuffed green olives
1 tablespoon balsamic vinegar
1/4 cup olive oil
GARLIC SPREAD: Add all ingredients into a food processor. Process until smooth. Remove to a medium bowl or spread generously on toasted baguette slices. Wipe the work bowl and blade clean.
OLIVE TAPENADE: Add the garlic and the black and kalamata olives to the work bowl. Pulse a couple of times until minced. Add the green olives and pulse a couple of times, leaving larger chunks of the green olives (for aesthetics). Remove to a medium bowl and stir in the vinegar and olive oil. (Additional balsamic can be added to cut the saltiness, if desired; keep in mind that the garlic spread will also help cut the salty flavor.) Spread the garlic layer on your choice of bread/toast/baguette first and then spread a layer of the olive mixture, eat as is or follow with your sandwich makings.

I hope that if you haven't had this in the past, that you consider it, either on sandwiches or as an appetizer topping.  It's not something to be ignored, I promise!
Happy Nostalgia Cooking, everyone!

Allie H.

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