Cooking web notes

Cheese Wrapped Olive Hors D’ Oeuvres

We all know that Popeye loved his spinach, enabling him to be strong but he also really knew what was good for his heart, Olive Oyl! 

The petite fruit is one of the oldest foods known to man and contains many health benefits, such as oleic acid, is an important source of fibre and filled with vitamins and minerals. The olive tree was a symbol of happiness and peace with olives being a source of oil and food. 

What I want to know:  "Is it a manly requisite to love olives?"  It seems like they all do and the men in my life, with Bill being number one, have never met an olive they didn’t like!  They must think of olives as candy since they disappear just as fast when I set them on the table for a meal.  I learned early on  not to set them out in a dish until the meal is ready because I’d just have to keep refilling it.   

The tastes, varieties and sizes of olives are amazing.  I’ve got many olive recipes and this is one of my favorite, so good and combines with olives an ingredient I love, cheese!  I don’t remember where I found this recipe but, it makes a great appetizer.  It’s tasty, unique and easy in that they can be prepared ahead of time, frozen and then just popped in the oven for a warm savory hors d’ oevures.  What could be easier?

Seaside with Olive Trees

Alush Shima

Cheese Wrapped Olive Hors D’ Oeuvres

Ingredients:

50 large green olives, with pimento, well drained

2 cups grated sharp cheddar (Tillamook is great)

½ cup butter

1 cup sifted flour
1 teaspoon paprika
1/8 teaspoon cayenne pepper, optional

Make sure the olives are drained well, I even use paper towels to dry them a little. 

Blend cheese and butter.

Sift together next 3 ingredients.

Combine cheese with flour and butter mixture.  It makes a stiff dough.

Pinch off small amount of dough and flatten in palm of hand.

Wrap around olive.

Freeze on parchment lined baking sheet in a single layer.  Once frozen, they can be placed in resealable plastic bags until ready to bake them.

Do not thaw before baking. 

When the time comes to bake them, preheat the oven to 400 degrees.

Bake for 15 minutes or until golden.
Remove to serving plate, serving warm or at room temperature and watch them disappear!

Pam's note:  Depending upon the size of the olives, the yield could be anywhere from 40-60.

Try it, you’ll like these little cheesy morsels!

This entry was posted on Wednesday, December 14, 2011 at 5:56 AM and is filed under Appetizers, Cheddar, Cheese, Holidays, Olives. You can follow any responses to this entry through the RSS 2.0. You can leave a response.