Olive loaf, pork

Olive loaf is a sliced pork lunch meat studded with pimento-stuffed green olives, giving it a briny, tangy bite against a mild, bologna-like base. It is typically sold pre-sliced at the deli counter and eaten cold, layered into sandwiches with mustard or mayonnaise, white bread or a roll, and often paired with American cheese and lettuce for a simple lunch. Because the olives are already part of the loaf, it needs little extra dressing beyond a basic sandwich, and it can also be cubed into a picnic-style pasta or bean salad for a similar salty, savory note.

Keep olive loaf refrigerated and tightly wrapped or resealed in its deli packaging, since sliced lunch meats dry out and pick up refrigerator odors quickly once opened. One 28 g slice runs about 66 calories and supplies 11.8 g protein per 100 g, reaching 24% of the daily protein value at that weight, so it can function as a quick protein add-in for a sandwich or snack plate. It is also a sodium-heavy choice at 964 mg per 100 g, so it works best balanced with low-sodium sides like plain crackers, raw vegetables, or unsalted fruit rather than more cured or salty items.