First let me say, I’ve never been an olive fan. Never cooked with them, never ate them by themselves and just kind of ignored recipes or dishes that had olives in them…until I ate these. And that is the truth.
My dear friend Clara brought these over to the house last year for Charlie’s birthday, knowing how much he loves olives. I knew I needed to give these a try because that would have been rude, so I grabbed one and popped it in my mouth….and then I grab another…and another. I couldn’t stop eating them. The combination of the salty olive with the buttery, cheesy dough was just so appealing to me. Warm out of the oven and they had just the right something. I can’t tell you exactly what it was about this dish that made me change my tune about olives, but I can tell you it did!!
Besides the great taste, this is an easy idea for appetizers. You typically have the dough ingredients on hand and olives last a while in the fridge. All you have to do is whip up the dough, let the olives drain while you do that and take a few minutes to flatten out the dough and wrap the olives. Once you do that a couple of times, you’ll have a feel for how much dough to use for each and how thin to make it. You can make these up during the day to serve at night or the next day or freeze them for when you need them. Just put them on a tray and leave them in the freezer long enough to harden, then remove the tray, put the frozen bites in another container and pop it back into the freezer. This is a perfect party appetizer–bake up as many as you need! But be ready…once you taste that cheesy/salty combination, it’s hard to stop.
Love, Nan the olive fan
- 4 oz. shredded cheddar cheese
- 4 oz. butter, room temperature
- 1 cup flour
- 1/2 teaspoon paprika (may add more if desired)
- 24 medium-sized pimiento stuffed olives, drained well
- Blend cheese with butter.
- Sift flour and paprika into cheese and butter mixture. Mix to form dough.
- Take one teaspoon of dough and roll into a ball.
- Flatten in palm of hand or on a piece of parchment paper and place one olive in center. Shape dough around olive, gently shaping back into ball.
- Repeat with remaining dough and cheese.
- Bake on an ungreased baking sheet at 400 degrees for 12 to 15 minutes. Serve hot with dip or ranch dressing.
- Makes 24.
- This is enough dough for about 24 medium-sized olives, but that does depend on how big the olives are. If the olives that you use are on the small size, then use less dough for each. I used smaller olives for the pictures here and could have used less dough for each bite. You want the ratio of olive vs dough to be equal so that one doesn't overpower the other.