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1
Prepare the terrines: Using a mandoline or chef's knife, slice the zucchini lengthwise into a-inch-thick strips, discarding the outside pieces that are mostly skin.
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2
Lay the zucchini slices side by side on 2 large baking pans, and drizzle with olive oil.
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3
Season with salt and black pepper, and cook each directly on a grill, griddle or cast-iron pan, over high heat, for about 1 minute per side, browning them but taking care not to overcook.
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4
Transfer to the baking sheets and let cool side by side.
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5
In a small bowl, mix the olives and herbs.
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6
Line 2 (5 3/4 by-3 1/4 by-2 1/4 -inch) loaf pans with plastic wrap, letting some plastic hang over the sides.
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7
Lay the zucchini slices side by side to form the bottom layer.
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8
(The zucchini will vary in width; you may need 2 or 3.)
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9
Overlap zucchini as necessary and trim long pieces to fit the mold.
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10
Sprinkle lightly with the olive-herb mixture, then put another layer of zucchini down.
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11
Repeat until the terrine is four-fifths full.
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12
No need to be perfect; every so often press the zucchini down to level it.
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13
Fold the extra plastic over the top of the terrine.
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14
Repeat with the second loaf pan.
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15
Put the terrines on top of a rimmed baking pan (to catch any excess liquid), and put an empty loaf pan of the same size on top of each terrine.
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16
Put another baking pan of the same size on top, and then a weight (about as heavy as a gallon of milk) on top of that.
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17
Refrigerate for at least 6 hours, or preferably overnight, so that the flavors meld.
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18
Prepare the sauce: Remove the terrines from the pans, drain and reserve the excess liquid and unmold onto a cutting board.
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19
In a small bowl, combine the mayonnaise, 1 1/2 tablespoons reserved zucchini liquid and the vinegar.
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20
Whisk in the olive oil.
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21
Season to taste with salt and pepper.
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22
Cut the terrines into 3/4-inch-thick slices and serve with the sauce.
