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Reviewed: Sep. 14, 2008

Everyone really enjoyed this! I made it following the recipe and even the non-olive fans ate it up! I'll certainly be making it again, but will essentially eliminate the butter and get more bread. We had almost 2x the spread for our bread. :) Yum!

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Katy

	Cooking Level: Intermediate Living In: Madison, Wisconsin, USA
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Reviewed: Aug. 8, 2008

This is great, have been making this for a couple years now. I also do a rough chop on a bottle of green olives and chives and put in a TBLS of minced garlic. Awesome!

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FROGHOPPER

	Cooking Level: Beginning Home Town: Lengby, Minnesota, USA Living In: Bemidji, Minnesota, USA
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Reviewed: Mar. 31, 2008

I made this yesterday for as a snack for the race. it was a big hit especailly with the kids. i did add some fresh tomatoes and some extra spices. i will def. make again as it was very quick and easy. next time i will try more things added in with the cheese.

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mykidsmom

	Cooking Level: Intermediate Living In: Hoosick Falls, New York, USA
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Reviewed: Mar. 29, 2008

I wasn't fond of this one. I followed the recipe except added a little garlic powder and onion powder to the mix. It was OK, but not good enough that I will make it again.

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Kaye Lynn

	Cooking Level: Expert Home Town: Mallard, Iowa, USA Living In: Emmetsburg, Iowa, USA
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Reviewed: Mar. 28, 2008

This is one of my favorite recipes, and always gets raves from friends. I add a touch of garlic powder to mine.

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DawnieB

	Cooking Level: Expert Home Town: Jackson, Mississippi, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Mar. 27, 2008

I took the advice of the reveiwer before me and added sliced fresno and jalepeno peppers and julienned sun-dried tomatoes to half the loaf, along with the olive/cheese mixture, and left the other half according to the recipe. Both were *very* good - and the amounts and cooking time was perfect, but the side with more "stuff" on it won out. This is a great recipe to play with - you can add any of your favorites. Thanks for the recipe, Sydny!

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Reviewer:

SunnyByrd

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Mar. 11, 2008

This was good - I used green olives as well as the black olives and green onions. It needed *something* though - maybe a little garlic powder, or crushed red pepper? Next time I make it, I'm going to put hot or mild pepper rings on it.

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LISAMET

	Cooking Level: Expert
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