A historical side dish from Recipes from here and there (1900). Will keep well in closed jar in cool place.
Preserved exactly as written in the original source
Grind pimento stuffed olives
Add two-thirds as many ground pecans or walnuts
Blend with enough mayonnaise to make a spread
Modern guidance to help you succeed with this vintage recipe
Grinding the olives and nuts creates maximum surface area for the mayonnaise's emulsified fat to coat, binding the ingredients into a cohesive spread. The pectin and proteins from the olives combine with the nut oils and mayonnaise to form a stable mixture that resists separation. The salt from the olives acts as a natural preservative while enhancing flavor, and the acidity in the mayonnaise inhibits bacterial growth, allowing for extended storage.
This spread can be made up to 1 week ahead. The flavors actually improve after 24 hours as the ingredients meld together. Store in an airtight container in the refrigerator and stir before using.
Store in an airtight glass jar in the refrigerator for up to 2 weeks. The high salt content from the olives and acidity from the mayonnaise preserve the spread. If any liquid separates on top, simply stir it back in. Do not freeze, as the mayonnaise will break and become grainy when thawed.
AI-generated tips from Chef Cecil's culinary database
This spread can be made up to 1 week ahead. The flavors actually improve after 24 hours as the ingredients meld together. Store in an airtight container in the refrigerator and stir before using.
Store in an airtight glass jar in the refrigerator for up to 2 weeks. The high salt content from the olives and acidity from the mayonnaise preserve the spread. If any liquid separates on top, simply stir it back in. Do not freeze, as the mayonnaise will break and become grainy when thawed.
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