Baked olives are a delightful and delectable appetizer or snack that combines the savory flavors of olives with the crispy texture of roasted garlic and herbs. These delightful morsels are incredibly versatile, offering a range of recipes that cater to various preferences and dietary needs. From classic Mediterranean preparations to modern fusion twists, baked olives are a culinary journey that promises to tantalize your taste buds.
In this article, we present a collection of three distinct baked olive recipes that showcase the diverse culinary possibilities of this simple yet extraordinary ingredient. Embark on a flavor-filled adventure as we explore recipes that range from traditional Greek-style olives, bursting with tangy feta and oregano, to a spicy and aromatic Moroccan-inspired creation, featuring cumin, coriander, and paprika. For those seeking a gluten-free and vegan alternative, we offer a delectable recipe that utilizes nutritional yeast and herbs to achieve a savory and cheesy flavor profile. Whether you prefer mild or bold flavors, these baked olive recipes are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and let's embark on a culinary expedition that celebrates the irresistible charm of baked olives.
BAKED CHEESE OLIVES
Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.
Provided by ANITAL
Categories Appetizers and Snacks Vegetable Olives
Time 30m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet.
- Bake for 15 minutes, or until golden brown.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 5.7 g, Cholesterol 20 mg, Fat 8 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 316.7 mg, Sugar 0.1 g
ONE-DISH BAKED CHICKEN WITH TOMATOES AND OLIVES
This toss-it-all-in-a-baking-dish chicken dinner is the hands-off summer recipe we all need.
Provided by Chris Morocco
Categories Chicken Bon Appétit Olive Tomato Quick & Easy Dinner One-Pot Meal Summer Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place a rack in top third of oven; preheat to 450°F. Finely grate 1 garlic clove into a small bowl and toss with Aleppo-style pepper, soy sauce, and 1 Tbsp. oil. Rub all over chicken, then season with salt and black pepper.
- Toss tomatoes, thyme, olives, 3 Tbsp. oil, and remaining 8 garlic cloves in a 3-qt. baking dish; season with salt and black pepper. Arrange chicken on top of tomato mixture and roast until deeply browned and cooked through, 40-50 minutes. When chicken is about 5 minutes from being done, drizzle baguette with oil and season with salt. Place in oven directly on rack next to chicken and toast until golden and crisp, about 5 minutes. Slice each piece in half. Transfer chicken to a cutting board and let rest 10-15 minutes.
- Carve chicken as desired and serve piled atop toast with tomato mixture and pan juices spooned over.
BAKED CHICKEN WITH MEZZETTA OLIVES AND ROASTED RED PEPPERS RECIPE BY TASTY
This Baked Chicken with Mezzetta® Castelvetrano Olives and Roasted Red Peppers is unbelievably tasty and easy to throw together.
Provided by Mezzetta
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Season the chicken thighs generously with salt and pepper.
- Heat a large cast-iron skillet over medium-high heat. When the pan is very hot, add the olive oil and tilt to coat the pan. Add the chicken thighs, skin-side down, and cook without disturbing for 5-7 minutes, or until the skin is crispy and golden brown. Flip the chicken and cook for another 3 minutes, until lightly browned on the other side. Remove the chicken from the pan and set aside.
- Reduce the heat to medium-low, then add the onion and garlic to the pan and sauté, stirring frequently, for 2-3 minutes, or until they begin to soften. Watch carefully so they don't burn.
- Add the Mezzetta® Roasted Red Bell Peppers, Mezzetta® Pitted Castelvetrano Italian Olives, and yellow squash, then cook for 1 minute, stirring to combine.
- Stir in the diced tomatoes and white wine, bring to a simmer and cook for 5 minutes until tomatoes start to break down and the mixture begins to reduce slightly.
- Fold in the butter, then add the chopped thyme and red pepper flakes, if using, and season with salt and pepper.
- Nestle the chicken thighs into the sauce, skin-side up, leaving some of the skin exposed.
- Transfer to the oven and bake for 30-40 minutes, or until the chicken is cooked through and easily pulls away from the bone. Cover the pan loosely with foil if the skin starts to get too dark.
- Remove from the oven and let rest for 5 minutes, then garnish with the parsley and serve.
- Enjoy!
Nutrition Facts : Calories 286 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 15 grams, Sugar 4 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.
BAKED COD WITH OLIVES
The olive topping on our cod was inspired by tapenade; it includes olives, anchovies, capers, olive oil, and lemon juice. Use a ceramic or glass baking dish; an aluminum dish could react with the acidic lemon juice and discolor the fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter a 9-by-13-inch nonreactive baking dish; set aside. Stir together olives, capers, anchovies, garlic, lemon juice, oil, and oregano in a small bowl; set aside.
- Season fish with salt and pepper; place in baking dish. Scatter olive mixture evenly over fish. Top with lemon slices.
- Cover dish with foil. Bake until fish is firm, flaky, and cooked through, 15 to 17 minutes. Let rest 5 minutes before serving. Serve drizzled with juices from dish. Garnish with oregano leaves.
BAKED RED SNAPPER WITH FENNEL AND OLIVES
Steps:
- Combine onion, fennel bulb, celery, and olives in a food processor with a slicing blade; process until everything is cut into a slaw-like consistency. Alternative use a knife to cut onion, fennel bulb, and celery into 1/8-inch thick strips and olives into rounds.
- Heat 2 tablespoons olive oil in a skillet over low heat. Add vegetable-olive mixture and season with salt and lemon zest. Cook and stir until everything is soft, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread out vegetable mixture on the bottom of a 9x12-inch pan and set red snapper on top. Drizzle with white wine, olive oil, and lemon juice. Scatter butter on top.
- Bake in the preheated oven for about 8 minutes. Move oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil red snapper for 2 minutes, making sure that it does not overcook.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 12.7 g, Cholesterol 64.5 mg, Fat 25.8 g, Fiber 4.6 g, Protein 25.1 g, SaturatedFat 7.9 g, Sodium 365.5 mg, Sugar 2.1 g
FISH BAKED WITH OLIVES, PARSLEY AND GARLIC: TAGINE
The word "tagine" means two different things, says Jaafar, "either a traditional stew of meat, poultry or fish, or a conical-shaped, earthenware vessel in which we cook it." Although tagines can be purchased at many better kitchenware stores, it's safe to say that most American kitchens do not contain one. An ordinary baking dish is an acceptable substitute if it is very tightly covered. Tagines are almost always served with couscous, which is the "rice" or "pasta," of Morocco, Jaafar tells us.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Use a small amount of olive oil to grease a shallow baking dish that is just large enough to hold the stuffed fillets in 1 layer, and set aside.
- Heat 1 tablespoon of the remaining olive oil in a medium-size skillet over medium heat. When it is hot, add the onion and garlic, and cook, stirring, just until the onion is softened, 3 to 5 minutes. Remove from the heat and stir in the parsley and pepper, and set aside.
- Rinse the fillets and pat dry with paper towels. Lay the fillets out flat on a work surface, inside up. Spread the onion mixture down the center of each fillet, dividing evenly. Fold fillet over the onion mixture, and secure with a couple of toothpicks. Arrange the stuffed fillets in the prepared baking dish. Spoon the chopped olives evenly over the fillets. Arrange the lemon slices over the olives. Drizzle evenly with the remaining olive oil, then sprinkle lightly with paprika.
- Cover the baking dish very tightly with aluminum foil, and bake for 20 minutes. Remove the foil, and test the fish for doneness. It should flake when lightly touched with a fork. Serve immediately, accompanied by hot couscous.
BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
- Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
- Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
- In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Top the baked artichoke with the fried artichoke slices and tarragon serve.
POTATOES BAKED WITH TOMATOES, OLIVES, & FETA
Tender baby potatoes tossed with briny kalamata olives and then topped with a tangy tomato-onion mixture and a generous crumble of feta cheese. This versatile side is hearty enough to make a satisfying main for the vegetarians in the family.
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
- Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
- Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
- Bake for 25 - 30 miinutes until heated through.
- Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.
BAKED ROMANESCO BROCCOLI WITH MOZZARELLA AND OLIVES
Sicilian cooks make a traditional cauliflower dish, using a pale-green variety that is baked with soft mild sheep's milk cheese and studded with meaty black olives. It can also be made with romanesco broccoli (confusingly called Roman cauliflower in English), the very bright chartreuse-colored cauliflower with pointy spiral florets you find at farmer's markets. But regular white cauliflower is fine, and will give delicious results, too.
Provided by David Tanis
Categories vegetables, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put a large pot of well-salted water over high heat and bring to a boil. Heat oven to 375 degrees.
- Cut broccoli into quarters and trim away the core and any tough bits. Chop quarters into rough 2-inch cubes. Transfer to boiling water and cook for 2 minutes. Drain and rinse with cool water.
- Lightly oil an earthenware baking dish. Arrange blanched broccoli in one layer. Season lightly with salt and pepper.
- Tear mozzarella slices and scatter over the top, then sprinkle with pecorino. Arrange olives here and there. In a small bowl, stir together capers, anchovy, garlic, red pepper and 3 tablespoons olive oil. Drizzle mixture evenly over the top.
- Bake for about 30 minutes, until cheese has browned a bit and broccoli is tender when pierced with a fork. Let rest 10 to 15 minutes before serving. Sprinkle with a good pinch of dried oregano.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 13 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 13 grams, Sodium 770 milligrams, Sugar 8 grams
BAKED POLENTA WITH SICILIAN PEPERONATA AND OLIVES
Categories Olive Onion Tomato Bake Sauté Vegetarian Quick & Easy Bell Pepper Fall Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 9
Steps:
- Preheat oven to 500°F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes. Add roasted peppers, olives and basil and simmer 2 minutes. Season sauce with salt and pepper.
- Arrange polenta on plates. Spoon sauce over and serve.
CHEDDAR BAKED OLIVES
These are snazzy little appetizers that taste great hot or at room temperature, and they freeze well, too! If baking when frozen, reduce oven temperature to 350 degrees F (175 degrees C).
Provided by none
Categories Appetizers and Snacks Vegetable Olives
Time 1h40m
Yield 36
Number Of Ingredients 4
Steps:
- Mix Cheddar cheese and flour together in a bowl. Stir in butter, cover, and refrigerate 1 hour, or more.
- Heat oven to 400 degrees F (200 degrees C).
- Form chilled dough into small balls, pressing a deep hole in the center using your thumb. Stuff each ball with an olive, and seal completely.
- Bake in the preheated oven 15 to 20 minutes until golden brown, watching carefully and turning as needed to prevent bottoms from burning.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 3.5 g, Cholesterol 13.4 mg, Fat 5.1 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 3 g, Sodium 139.9 mg, Sugar 0.1 g
BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER
This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.
Provided by Martha Rose Shulman
Categories casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
- In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
- Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
- Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
- When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
- If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
- Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams
BAKED POTATOES WITH OLIVES AND FETA
Briny olives and salty feta add Mediterranean flavor to this simple side dish of baked potatoes. Pair it with lamb, chicken kebabs, or fish fillets.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. With a fork, prick potatoes in several places. Place potatoes on a plate and microwave until tender when pierced with a knife, 7 to 10 minutes. Transfer to a rimmed baking sheet and bake until skin is crisp, about 10 minutes.
- Halve potatoes. Dividing evenly, top halves with yogurt, feta, and chopped olives. Season with salt and pepper. Sprinkle with chopped chives.
Nutrition Facts : Calories 248 g, Fat 5 g, Fiber 3 g, Protein 8 g
BAKED BLUE CHEESE STUFFED COLOSSAL BLACK OLIVES
I was so surprised not to find a recipe on here for this. If you like blue cheese stuffed olives ... these are the best. Not hard and cheaper than buying those pre-stuffed ones you get in a jar - these are wonderful. Add 3 olives to each wooden skewer and then bake just until warm and the cheese is heated. They can also be heated right in the microwave. A great appetizer! Serve warm or even room temp, and the best part ... make ahead and just heat up before serving. If you don't like bleu cheese, try gorgonzola as it will work just as well.
Provided by SarasotaCook
Categories Cheese
Time 20m
Yield 6-24 Skewers, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Filling -- Just mix the cheeses, garlic, shallot, red pepper, and black pepper. No salt needed as the cheese and olives provide enough salty flavor. Mix well breaking up the bleu cheese and make sure that the filling is creamy.
- Stuffing -- You can use a pastry bag, but I personally use a small ziplock or plastic baggie. Then cut a tip off of one of the corners, squeeze the bag, and stuff the olives.
- Walnuts -- You can sometimes find them chopped, but if not, just use a small food processor or you can chop them by hand. You want them fine chopped.
- After you have stuffed the olives. I dip the two ends with the cheese into the ground nuts to give a little crunch.
- Skewers -- Before I skewer them I let the olives chill after stuffing. Then, depending on what size skewer you use, add as many olives as you want. I prefer to use the small skewers and add 3 olives per skewer for a nice bite size appetizer.
- Heat them up, either in the microwave (1-2 minutes on 60% power) or in the oven, 350 for about 5-7 minutes. Just until warm and the cheese is heated through.
- ENJOY!
BAKED HALIBUT WITH PAPRIKA,OLIVES AND MUSHROOMS
Provided by Randi Landriz
Categories Fish Mushroom Olive Bake Low Carb Quick & Easy Low/No Sugar Dinner Seafood Halibut Bell Pepper Bon Appétit Los Angeles California Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
- Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
- Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.
BAKED CHICKEN WITH LEMON, POTATO AND OLIVES
Make and share this Baked Chicken With Lemon, Potato and Olives recipe from Food.com.
Provided by Wendys Kitchen
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180 Degrees Celsius.
- Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
- Pour over stock.
- Place chicken pieces on top and drizzle with olive oil. Season.
- Roast for 50 minutes unil chicken is golden.
- Remove chicken, place on warm plate and cover with foil.
- Increase oven temperature to 220 Degrees Celsius.
- Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
- Place chicken back on top, heat through, sprinkle with parsley and serve.
BAKED FISH WITH TOMATOES AND OLIVES
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish moist during baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
- In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
- Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.
Nutrition Facts : Calories 423 g, Fat 29 g, Fiber 2 g, Protein 35 g
BAKED SWEET POTATO WITH OLIVES, FETA, AND CHILE
Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta, and hot Chile pepper. Once they're baked, you can easily keep them in the fridge for days, or you can use them to make a quick, flavorful soup.
Provided by Janneke Vreugdenhil
Categories HarperCollins Fall Sweet Potato/Yam Bake Dinner Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Chile Pepper Olive Feta
Yield 1 serving, with leftovers
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Scrub, rinse and dry the sweet potatoes. Pour a little olive oil on to your palms and rub this over the unpeeled sweet potatoes.
- Next, rub in some coarse salt. Pierce the sweet potatoes a few times on all sides using a small sharp knife, then wrap them in tin foil and bake for an hour (or a little longer, if necessary) until done. Use half of them immediately and leave the rest to cool.
- Place the sweet potato(es) on a plate and open the foil. Cut in half lengthways, then press on the outside of the halves so that the fluffy flesh bulges out slightly. Crumble the feta over the sweet potato(es), top with the olives, chile pepper and cilantro, and drizzle generously with olive oil.
BAKED CHEDDAR OLIVES
I love these, for something a little diffrent to bring to a party! You will want to double and triple this recipe....they go very fast!
Provided by Schelley Brown Francis
Categories Cheese Appetizers
Number Of Ingredients 5
Steps:
- 1. Drain olives and pat dry with towel.
- 2. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. I do finely shred my cheddar cheese from a block of cheese. I don't use the pre-shredded cheese.
- 3. If your dough seems to crumble add a Tablespoon or two of milk or water to get it to wrap around the olive better.
- 4. Drop the dough by tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering completely.
- 5. Bake the wrapped olives on a baking sheet in the center rack of a preheated 400 degree oven for 15 mintues or until golden brown. Serve warm.
Tips:
- Choose the right olives: Kalamata, castelvetrano, and cerignola olives are all good choices for baking.
- Pit the olives: You can use a cherry pitter or a knife to pit the olives.
- Marinate the olives: Marinating the olives in olive oil, herbs, and spices will help to flavor them.
- Roast the olives at a high temperature: This will help to caramelize the olives and give them a crispy exterior.
- Serve the olives warm or at room temperature: Baked olives can be served as an appetizer, snack, or side dish.
Conclusion:
Baked olives are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a healthy snack. With a variety of flavors to choose from, there is sure to be a baked olive recipe that everyone will enjoy. So next time you are looking for a new and exciting way to enjoy olives, give baked olives a try!
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