Cooks'Wares Masthead
Olives en Croute

Olives en Croute
Makes 24 pieces.

Click here for a printable version of the recipe.

Originally popular in the 1950s, these delicious bites made a reappearance in the early 1990s. It’s about time they made a comeback in 2011! Olives are enclosed in a cheddar-enhanced crust, baked, and served warm or at room temperature. We have only one warning – these little balls are addictive – it’s difficult to have just one!

2 cups sharp cheddar cheese, shredded (about 6 ounces)
8 tablespoons butter, (1 stick), cut into 1/2 “ cubes
1 cup all-purpose flour
1 teaspoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons minced pimento
2 tablespoons minced parsley
1 jar queen-size green olives, pimento stuffed, about 24 olives

1. In a food processor or with a mixer, blend the cheese and butter until smooth.

2. Add flour, paprika, and cayenne pepper to the cheese and butter mixture, and mix until incorporated.

3. Gather the dough into a ball on a cutting board. Add and knead in the minced pimento and parsley until evenly distributed. Form the dough into a flattened disk. Chill for 1 hour.

4. Drain and pat dry the olives.

5. From the dough, form 1-inch balls. Flatten each ball and wrap around each olive. Pinch the dough so that the olive is fully encased. The balls may be chilled or frozen until ready to bake.

6. Preheat the oven to 400°F, Place the olive balls in a single layer on a baking sheet lined with parchment paper. Bake for about 15 minutes or until just golden brown.

7. Serve warm, or at room temperature.

The crust may be made ahead of time and refrigerated until ready to add the olives. Or, assemble the crust around the olives and refrigerate or freeze the balls until ready to bake. If frozen, allow to sit at room temperature for 30 minutes prior to baking. Baking times may vary based on the temperature of the balls.




Grating Cheese

Mixed DoughDisk of DoughOlive and Dough BallsEncasing the Olives

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