BAKED CHEDDAR OLIVES
A classic retro-style party food. Stuffed olives are wrapped in a cheesy dough and baked until golden brown. Make extra as these go fast at parties!
Provided by ilyce
Time 29m
Yield 24 pcs
Number Of Ingredients 5
Steps:
- Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400 degrees F oven for 15 minutes or until golden. Serve warm. Recipe Source: 1969 Gourmet Magazine
Nutrition Facts :
CHEDDAR AND OLIVE BALLS
I based this recipe on one from a famous Virginia colonial tavern, but I've had much better success with this one than the one published in their cookbook. It's great for parties, picnics, or potlucks. It will also freeze well (uncooked) for quick prep anytime!
Provided by MHAMMOND
Categories Appetizers and Snacks Vegetable Olives
Time 1h10m
Yield 45
Number Of Ingredients 5
Steps:
- Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
- Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
- Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.
Nutrition Facts : Calories 82.5 calories, Carbohydrate 3.7 g, Cholesterol 17.6 mg, Fat 6.2 g, Fiber 0.2 g, Protein 3.4 g, SaturatedFat 3.4 g, Sodium 181.3 mg
PASTRY WRAPPED OLIVES
What a different, fun appetizer! We enjoyed these served at room temp, so be sure to allow to let them cool entirely.
Provided by Charleen Borchers
Categories Other Snacks
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Have all ingredients room temperature. In the softened butter add the tobasco, and worstchester sauce, then the shredded cheese.Drain the olives in a strainer and set aside in a bowl.
- 2. Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
- 3. Take aprox a tsp of the dough and make a ball. Flatten it in the palm of your hand and place an olive in the middle. Wrap the olive in the dough and make a ball again. Place on a greased cookie sheet. You can get 20 or so on a large cookie sheet. Place in 375* oven for aprox 30 min. or until tops start to get golden. You must keep an eye on them because you are using butter and this can burn easily . Remove from cookie sheet on a plate to cool and place in a tupperware container.
- 4. You can make these ahead of time and place in a bag in a freezer to bake at another time. Make sure to flower them before you put in the bag or they will stick together and be a mess when you thaw them. They keep 3 months in the freezer. This is a great thing to have on hand when people drop by. You can always have a nice appetizer handy at all times!
HOT CHEESE OLIVES
This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.
Provided by Julia Reed
Categories finger foods, appetizer
Time 1h15m
Yield 50 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
- Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.
Nutrition Facts : @context http, Calories 54, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 grams
BAKED CHEDDAR OLIVES
Steps:
- In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.
PUFF PASTRY-WRAPPED OLIVES
Provided by Kelsey Nixon
Time 1h5m
Yield 40 olives
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
- In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
- On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
- Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.
OLIVE CHEESE BALLS
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 24 apps
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.
BAKED OLIVES
Make and share this Baked Olives recipe from Food.com.
Provided by msintrepid
Categories Lunch/Snacks
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Drain oilves.
- Place in shallow round baking dish.
- Put garlic and herbs, tucking herbs in and around olives.
- Bake in 350 oven for 30 minutes, stirring every now and then.
- Store in Refridgerator in glass jar, covering with olive oil so that olive are submerged in the oil.
Nutrition Facts : Calories 67.3, Fat 6.1, SaturatedFat 0.8, Sodium 495.1, Carbohydrate 4, Fiber 1.9, Protein 0.6
BAKED OLIVES WITH FETA
Roast olives and cheese with garlic, fennel and chilli for an easy and delicious canapé - a tasty dinner party nibble
Provided by Jennifer Joyce
Categories Buffet, Canapes
Time 17m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the olives and feta in a small roasting tin with the olive oil, garlic, fennel seeds and chilli flakes. Bake for 12 mins and serve warm with cocktail sticks and bread, if you like.
Nutrition Facts : Calories 146 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 3.8 milligram of sodium
BAKED CHEESE PASTRY OLIVES
These delightful little finger foods will have your guests begging for the recipe; that is how I got it! Perfect for a cocktail party. Make sure you allow enough time for the olives to drain really well, so they don't come out soggy.
Provided by Gail K
Categories Potluck
Time 55m
Yield 30 pieces, 15 serving(s)
Number Of Ingredients 6
Steps:
- Well before you plan to serve, drain olives in colander.
- Mix flour and cayenne together.
- Blend butter and cheese together with a fork.
- Blend in flour mixture (I used a pastry blender, or you could use two knives).
- Add cold water, a teaspoon or so at a time, until a dough forms.
- Wrap a tablespoon or so of dough around each olive, and roll between palms; place on a cookie sheet.
- Bake at 400 degrees Fahrenheit for about 15 to 20 minutes, until golden brown.
- Serve warm.
- Hint: You can make these ahead according to the recipe and freeze. To reheat: place frozen olives on cookie sheet and bake about 10 minutes at 350 degrees Fahrenheit.
Nutrition Facts : Calories 59.3, Fat 4.1, SaturatedFat 2.6, Cholesterol 12, Sodium 60.6, Carbohydrate 3.3, Fiber 0.1, Sugar 0.1, Protein 2.3
CHEESE-WRAPPED OLIVES (BOLLITAS)
These savory little appetizers are geared to please the olive-lover in the crowd. Can be frozen before baking. If doing so, place directly into oven from freezer and extend the baking time by just a few minutes. Recipe from a clipping, author unsourced.
Provided by skat5762
Categories Cheese
Time 1h
Yield 24 bollitas, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- In bowl of food processor, combine cheese, butter, paprika/cayenne, and flour.
- Process until smooth.
- Take about 1 Tablespoon of crumbly dough and place in the palm of your hand.
- Place one of the olives in middle of dough.
- Cup your hand to begin fixing dough around olive.
- Roll between palms of hands until dough is smoothly wrapped around olive.
- Sometimes the dough gets a little crumbly, rolling faster helps a bit, and you can stick dough onto any'naked' areas and roll until smooth.
- Repeat until all olives have been wrapped.
- Place onto oiled baking sheet and bake for 15 minutes.
- Due to the amount of cheese in the batter, these will be rather greasy when they emerge from the oven.
- Remove from baking sheet and place between paper towels to remove grease.
- Serve with dipping sauce of choice (I used a mango salsa).
- Note: Upon making these recently, I discovered that the preferred method should be to freeze these on a baking tray for about 3-4 hours before baking. This allows the texture of the 'dough' to remain firm around the balls when baking. Of course if you don't have the time, they are still just as tasty the first way... the balls just don't hold up quite as well in the oven.
Nutrition Facts : Calories 131, Fat 8.3, SaturatedFat 5.2, Cholesterol 24.9, Sodium 117.5, Carbohydrate 8.2, Fiber 0.3, Sugar 0.1, Protein 5.8
BAKED GREEN OLIVES IN SPICY CHEESE PASTRY
GREAT appetizer. Sounds strange, but have never had any left-overs and many rave reviews at parties. When I'm on my last legs, THIS (and either Muffaletta or Monte Cristo sandwich) are what I want my last meal to consist of.
Provided by Pellerin
Categories Southwestern U.S.
Time 30m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Mix the cheese and flour, and then mix in the margarine and cayenne, working the dough with your hands if it seems dry. Form a log in plastic wrap and chill in fridge over night. You want this to be fairly dry and crumbly. Mold approximately 1 tablespoon dough around each olive. The warmth from you hands will help keep it together. Bake at 400° for about 20 minutes or until golden. Serve hot, warm, or cold. (I prefer them hot ;-).
Nutrition Facts : Calories 122.3, Fat 9, SaturatedFat 3.7, Cholesterol 13.9, Sodium 135.3, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 4.2
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