Sometimes I jokingly refer to these as rosemary olive Danish, because the technique of filling the dough before cutting and shaping it is adapted from a method for handling Danish pastry dough. This is an easy dough to prepare. Just don’t neglect to chill the filled dough or it might be too difficult to handle.

If there’s such a thing as a world-class sandwich, this is it. A real muffuletta from Central Grocery is so good that it should be considered a crime to leave New Orleans without having one. The olive salad derives from the Sicilian tradition of marinating still slightly bitter newly brined olives in oil, vinegar, garlic, and other seasonings, including chopped celery, to sweeten and flavor them.