The sandwich shop I used to frequent, and eat my very favorite sandwiches, closed down.

I’m a big fan of the muffuletta sandwich.  It’s a Lousianna  native food…that some how made it to the plains of Wyoming.

A couple of years ago I was fortunate  enough to visit the grocery store where they were invented (there is a restaurant in the back and the line to eat there weaves through the whole store)

Tomorrow is Fat Tuesday, and I thought in honor of Mardi Gras, I would make the olive spread that goes on the these fantastic sandwiches. But instead of using them on a sandwich I put it on my favorite cheesy garlic bread……and if you are an olive lover you will absolutely love this. If you are not an olive lover…this will probably disgust you.  You can really eat this on all kinds of things, not just sandwiches. It’s a good treat a couple times a year.

I put together a couple recipes that were given to me (by the only Lousianna transplant that I know here in town..K thanks soooo much!)  and a couple I found a few years ago.

Olive Spread

1 cup Pimento stuffed Olives chopped

1/2 cup pitted Kalamata Olives crushed

1/2 cup Black Olives Crushed

2 Stocks celery chopped finely ( I like mine chopped really fine)

1 tablespoon capers

4 cloves minced garlic

1 tablespoon fresh basil

1 teaspoon dried oregano

1 teaspoon dried or fresh parsley

 Mix together all ingredients.  Store in glass jar.

Hereis the recipe for the muffuletta sandwiches if you are interested.

You can make the garlic bread by mixing together 4 tablespoons of butter,  3/4 cups of parmesan cheese and a sprinkle of parsley.  Since my olive spread had a ton of garlic , I left the minced garlic out.

Bake on top of sliced french bread and cook at 425 for 8-10 minutes (until cheese has melted)