Skip to main content

Olivewatch ’07: Olive’s fair in Subway stores

Sorry about that title. As penance, we present to you: Olive 3D.

As Olivewatch ’07 enters its third month, It’s What’s Between is learning more, but has come to no definitive conclusions.

Our go-to Subway is averaging six olives per sandy. Members of the It’s What’s Between team visited the upstart northern Subway this week, which recently launched an ill-conceived and easily exploited promotion wherein they broke into our office and left dozens of free sandwich coupons in the lunchroom. In a move that’s still paying off, our art director Michael took a healthy stack and we’ve been enjoying free sandies ever since.

Our fact-finding mission revealed fascinating new data. First, I received a record 13 olive slices on my Cold Cut Combo. I believe this may have been due to my ordering method. Check it out: I ordered my bread, meat and cheese, and once it was veggie time, I began staring at the open sandwich and said slowly and deliberately that I would like olives. I then closely watched the sandwich
bilden’s actions as she placed a good fistful of delicious olives on my sandy before I requested any other toppings.
Michael, who simply asked for “the works,” received a meager five olives — the Subway equivalent to the Oregon Trail’s bare bones rations.

So maybe that’s the key to more olives at Subway — begin by ordering olives and stare your way into the employee’s soul until he or she dumps a dozen olives on your sandy out of fear.

Fact: Not all North American Cold Cut Combos are created equally. While the U.S. CCC’s meats are turkey bologna, turkey ham and turkey salami, the Canadians are stuck with bologna, luncheon loaf and salami. We have a few concerns here. First, why all the turkey? Second, what the hell is turkey ham? (Ed: Actually, I just answered this one. Apparently turkey ham is the result of the USDA’s loose ham-standards.) Third, what is luncheon loaf? If we had to guess, we’d say luncheon loaf is the same as bologna, but they’re clearly two separate ingredients.

We contacted Subway seeking clarification on these and other questions, so we hope to have some exclusive answers for you soon.

Love,
It’s What’s Between

Comments

Popular posts from this blog

Heinz Almost Got There With Mayochup

Heinz has declared, "It's finally here!" with their release of Mayochup — a ketchup-mayonnaise hybrid. Don't pretend this is what we've all been waiting for, Heinz. So-called mayochup has already existed as fry sauce, special sauce or any other number of existing tan, barely tangy condiments. As all sandwich heads know, the only condiment we're waiting for is Mustmayostarayonnaise . I remain disappointed that our nation's corporations haven't caught on to what Mr. Show called for 21 (!) years ago.

Review: Pepperhouse Gourmaise

Being that Big Condiment still seems to think Mustardayonnaise  is a joke, I've been forced to seek out a suitable alternative. This search led me to Boar's Head's " Pepperhouse Gourmaise " spread. According to Boar's Head, Pepperhouse Gourmaise is "real mayonnaise with a touch of Boar's Head Deli Mustard and a house blend of black, white, pink and green peppercorns." They also claim that it goes well with poultry, beef and pork. What a pepperhouse might look like if it were a thing ( photo by Justin Sachtleben ) I can confirm that it goes well with poultry and pork (or at least ham — I haven't tried it with any other pig-meats). And the quality of the ingredients seems to live up to Boars Head's high standards. As a black pepper kind of guy, I'm impressed by their fancy pink peppercorns. Still, I can't say I'm satisfied with B.H.P.G. Its color is off-putting and the peppercorns hurt my teeth. And while it's deci...