Bakedoliveappetizer Recipes

Steps:

• Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
• Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

Steps:

• Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.
• Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 15 minutes. Serve hot.

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.

Steps:

• Pile everything in the middle of a foil packet and seal.
• Bake in a 350 oven until heated thru.
• Open foil up and enjoy.

Steps:

• Preheat oven to 350 degrees.
• Rinse and drain the olives well.
• In 3 separate, small oven proof pans divide the olives up and toss with the olive oil.
• Add the spicy ingredients to one pan, the zesty mixtures to the next and finally the zingy olive ingredients to the last pan. Toss to coat.
• Bake approximately 15-25 minutes.
• Transfer to divided serving platter.

Steps:

• Place Cheddar cheese, flour, and butter in a food processor. Blend until cheese is finely ground and a crumbly dough forms.
• Wrap each olive with a piece of the cheesy dough, covering the olive completely. Place olive balls on a cookie sheet and freeze for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Spread frozen olive balls on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Let cool for 5 minutes before serving. Eat with caution as olives will still be hot.

Steps:

• Preheat oven to 400 degrees.
• In bowl of food processor, combine cheese, butter, paprika/cayenne, and flour.
• Process until smooth.
• Take about 1 Tablespoon of crumbly dough and place in the palm of your hand.
• Place one of the olives in middle of dough.
• Cup your hand to begin fixing dough around olive.
• Roll between palms of hands until dough is smoothly wrapped around olive.
• Sometimes the dough gets a little crumbly, rolling faster helps a bit, and you can stick dough onto any'naked' areas and roll until smooth.
• Repeat until all olives have been wrapped.
• Place onto oiled baking sheet and bake for 15 minutes.
• Due to the amount of cheese in the batter, these will be rather greasy when they emerge from the oven.
• Remove from baking sheet and place between paper towels to remove grease.
• Serve with dipping sauce of choice (I used a mango salsa).
• Note: Upon making these recently, I discovered that the preferred method should be to freeze these on a baking tray for about 3-4 hours before baking. This allows the texture of the 'dough' to remain firm around the balls when baking. Of course if you don't have the time, they are still just as tasty the first way... the balls just don't hold up quite as well in the oven.

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.