Pimiento Stuffed Olive Bread Recipes

OLIVE CHEESE BREAD

Steps:

• Preheat the oven to 325 degrees F.
• Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
• Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
• Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.

PIMIENTO-CHEESE SPREAD APPETIZERS

Steps:

• Reserve 16 whole olives for garnish. Chop remaining olives; place in medium bowl. Add Cheddar cheese, mayonnaise, cream cheese and red pepper; beat with electric mixer on medium speed until well blended.
• Spread about 2 tablespoons cheese mixture on 8 of the bread slices. Top with remaining bread slices. Cut each sandwich diagonally in half.
• Garnish each appetizer with 1 whole olive secured with a toothpick or decorative pick.

PIMIENTO-STUFFED OLIVE BREAD

Steps:

• In a large bowl, combine biscuit mix and sugar. In another bowl, whisk egg and buttermilk. Stir into dry ingredients just until moistened. Fold in the Swiss cheese, olives and walnuts. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, combine cream cheese and chives. Serve with bread. Refrigerate leftovers.

SPANISH SPAGHETTI W/PIMENTO-STUFFED OLIVES - ZWT-8

Steps:

• Cook pasta according to pkg directions (Omit salt & fat). Drain.
• Heat oil in a lrg skillet over med-high heat. Add onion & sauté 4 min or until tender. Add garlic & sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper & saffron (if desired).
• Crumble beef into pan. Cook 5 min or until beef is browned, stirring to further crumble the beef. Stir in marinara sauce, olives, sherry, capers & 3 tbsp parsley. Bring to a boil, reduce heat & simmer 15 minutes.
• Add cooked spaghetti to sauce mixture. Cook 2 min or until thoroughly heated. Sprinkle w/remaining 1 tbsp parsley to serve.

2 DAY HERB MARINATED PIMIENTO STUFFED OLIVES

Steps:

• In a small saucepan heat all the ingredients except Olives, bring to a simmer, lower heat and continue to simmer for 5 minutes.
• Meanwhile put the oilives into a jar.
• While the marinade is still hot pour over the olives, close the jar, rotate a few times, place in the fridge for 48 hours.
• Flip the jar everytime you open the fridge.
• Serve, enjoy.