You have all your vinaigrettes; now it's time to try Olive Island Dressing. It's chunky, creamy, spicy: perfect for an iceberg wedge. It might even be good jet fuel. It's that powerful.
The long gone but never forgotten Madison Wi institution The Ovens of Brittany had an olive cream cheese spread that also included nuts — walnuts and pecans I think
I’m sure I’ll get my southern card confiscated just for asking…but can this be made without mayo? I am not a mayo person and wonder if a dollop of Greek yogurt would work…
I can’t stop thinking about the saltines. Made a dip recently with sour cream, cream cheese, olives and a jar of gardineira and G*d damn was it good.
This dip sounds insane, Lisa! Mayo is also not my bag, but I am leaning in heavy to Emily's olive and cream cheese spread which I cannot get out of my head!! (without mayo)
So glad the funny tummy is gone (honestly that’s a diagnosis that used to be taught to medical students) and glad you haven’t lost your taste for saltines with olive spread, one of the world’s great dishes. This salad looks divine.
I mixed it up last night& made an early (I was excited to try it!) lunch. I was a little trepidatious over the amount of olives. I thought it might make (along with the cornichons) a too salty dressing. I trust your recipes but my food instincts were fighting me here.
I was not expecting the sweet, spicy lightness of the whole thing. Yes the olives delivered on the cream cheese & olive notes but everything else swung in to balance it all in such a delightful way. I was surprised at how much of a Thousand island vibe it had.There was not a hint of too much salt.
It’s a wonderful mixture, perfect for a crunchy subtle green salad. All the zip and tang I could want in a single sauce. Thank you Emily for a truly special dressing.
Just one word because I'm rendered speechless: yum. Yes, a social media cliché but it's all I can say.
If that's a cliche, Nancy, give me all the cliches--thank you! ❤️
This sounds so good! Adding iceberg lettuce to my grocery list. Emily, I wish I could hang out in the salad lab with you and the boys😍
Me too. It would be a blast! I sometimes daydream myself there when reading. It is one of my happy places.
Yes! Me too! My favorite newsletter 🥗
I keep kidding around about salad camp, Michelle and @fillups44.
Maybe I should start looking for a space! Haha! It would have to be in California. Or Spain. xo
Yes! I want in, too! When do we leave?
Sounds amazing!
Me three!
Can't wait to try the dressing - but what a fun blast from childhood on the cream cheese and olive spread on saltines. We always added chopped pecans.
That sounds so good! Someone else here mentioned a spread that incorporated nuts. I may have to try that!
I want to live on Olive Island.
That sounds like an Edna St. Vincent Millay poem
Hahahaha, Emily!! 🤣 “I shall pen it”
SLAW!
The long gone but never forgotten Madison Wi institution The Ovens of Brittany had an olive cream cheese spread that also included nuts — walnuts and pecans I think
Oh, gosh, that sounds so good.
I’m sure I’ll get my southern card confiscated just for asking…but can this be made without mayo? I am not a mayo person and wonder if a dollop of Greek yogurt would work…
I can’t stop thinking about the saltines. Made a dip recently with sour cream, cream cheese, olives and a jar of gardineira and G*d damn was it good.
Lisa, I remember that Mayo is not your thing, but in this case I really cannot think of how you could make it without Mayo. I am so sorry!!
This dip sounds insane, Lisa! Mayo is also not my bag, but I am leaning in heavy to Emily's olive and cream cheese spread which I cannot get out of my head!! (without mayo)
The cream cheese and olive recipe reminded me of my mom. She loved toast with cream cheese and pimento. I will definitely be making this.
Oh, that’s so sweet! My mom was a fan which is how I became one. It’s so easy to make—I hope you like it.
Another dressing I'm going to love!! Thank you!!
Emily, my dream dressing...thanks for all the lab work!
Oh, my gosh: thank you for being a subscriber, Beth!
Just.So.Right. Nailed it! You, Salad Genius!
Haha! thank you. I really like this one, too. Cheers!
So glad the funny tummy is gone (honestly that’s a diagnosis that used to be taught to medical students) and glad you haven’t lost your taste for saltines with olive spread, one of the world’s great dishes. This salad looks divine.
Thank you, Sheryl 🫒
I feel like I was deprived, because I've never had a cream cheese and olive sandwich. This shall be remedied very soon.
It’s easy enough to do—I recommend toasting the bread, of course.
It looks wonderful and I have some salad olives and cornichons sitting in my fridge with nothing better to do. Thanks so much!
Thank YOU, @fillups44—that’s one of the reasons I love dressings like this: no shopping!
I mixed it up last night& made an early (I was excited to try it!) lunch. I was a little trepidatious over the amount of olives. I thought it might make (along with the cornichons) a too salty dressing. I trust your recipes but my food instincts were fighting me here.
I was not expecting the sweet, spicy lightness of the whole thing. Yes the olives delivered on the cream cheese & olive notes but everything else swung in to balance it all in such a delightful way. I was surprised at how much of a Thousand island vibe it had.There was not a hint of too much salt.
It’s a wonderful mixture, perfect for a crunchy subtle green salad. All the zip and tang I could want in a single sauce. Thank you Emily for a truly special dressing.
Oh, I am so glad to hear this!! What a nice note! Thank you. I may share your note, if that's okay!?
Yes, please! I’m honored!
Yum! I too hit the ulcer circuit at 11 -- BRAT diet, bananas, rice, applesauce, and toast.
I was 10 or 11, too—fun!!
Thank you! Can you clarify "green salad olives"? Which kind are these?
I should put that sentence I just wrote in the newsletter--thanks, Sari!
Just the small, ubiquitous pimiento-stuffed Manzanilla olives in every grocery store!
Ah, thank you!