Photo: Olive Bites Recipe
Ingredients
- 1/2 cup unbleached all-purpose flour, plus extra for dusting
- 5 tablespoons unsalted butter
- 1/3 cup grated Cheddar
- 1/4 cup grated Parmesan
- 20 olives stuffed with pimientos
Directions
In a mixing bowl, combine the flour and butter until the mixture resembles bread crumbs. Mix in the Cheddar and Parmesan and knead lightly to combine. Form the mixture into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Unwrap the dough, take a small piece and cover an olive, making sure the pastry surrounds the olive and there are no gaps. Flour your hands and roll the olive-encased pastry into a ball; put it on an ungreased baking sheet. Repeat the process with the remaining pastry and olives. Chill in the refrigerator for at least 1 hour. (Can be made a day ahead and held in the refrigerator.)
Preheat the oven to 425 degrees F. Put the baking sheets on the middle shelf of the oven and bake until the pastries are light golden, about 10 minutes. Remove the bites from the oven and arrange on a serving platter.
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By primitiva
Mexico, city
on June 13, 2012
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Well, the bites were simply amazing. A complete hit for my husband´s bithday party.
By patsyw57
on November 23, 2011
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I love olive bites but changed the recipe a bit. I used calamata olives and asiago cheese instead. I put olives in food processor and after mixing the flour and butter together added chopped olives and the cheese, mixed it well together then wrapped in log shape to chill in the fridge. When chilled, then removed and took chunks of mixture and formed into small ball shapes and baked in oven for about 12 minutes. Yummy!!!
By tvsoapchef
Santa Clara, CA
on September 05, 2011
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More than just 1 bite for me. Very good, but I guess my stuffed olives (stuffed with garlic must have been a bit large, because the amount of dough only made about 8 of these. They were about the size of golf balls, but tasty (I took Claire's advice and added a 6th ingredient - a bit of cayenne. The dough was very light and flaky, and the recommended time and temperature was perfect. For those that had difficulty getting the dough to stick to the olive, I patted the olives dry and then when I wrapped it in the dough, I rolled them around in between my two palms until the dough was soft, pliable and completely covered the olive. This worked really well - and since you need to chill them before you cook them the dough doesn't get tough. My husband who doesn't like green olives loved these.
Read all 23 reviews