Olive Bites

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Well, the bites were simply amazing. A complete hit for my husband´s bithday party.

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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!!!

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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.

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They were fabulous - will definitely make again and again!

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My olive bites completely melted! The dough melted completely off of the olive. I think more flour next time...

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They were easy and GREAT! Savory, salty and ..........all GONE! Everyone loved them. Mine didn't fall apart until they were in your mouth. I dried off the olives so I think that helped but I also put the dough in the refrigerator for a few hours. I then wrapped the olives and then put them back in the fridge over night b/c I didn't need them until the next day. They baked perfectly. I will be making these every chance I can get. Thanks Claire!!!

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My olive bites fell apart! They taste great but do not hold their form! I did not wipe excess oil off the olives before wrapping them. Is this the secret? I want to make them again but need some HELP! Tell me the secret!

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Even though I thoroughly dried the olives, my finished "bites" (like another reviewer came out crumbly and very "oily" after baking (with the pastry part tasting almost like eating butter-- not pleasant, and because of this, the presentation was not great. Despite this, they did disappear (after blotting the excess oil and trying to press the crumbs back on the "bites." As much as I love cheese and olives, I would not make this again. Heads up, I'm not sure what sized olives she used, but after making the recipe, I had only covered 10 olives (jumbo sized stuffed with garlic, so I then had to re-make another batch of the pastry to cover another 10.

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I've been making these for many years but make them with only cheddar cheese and use paprika. I always wrap the olives right after mixing the dough. I have never refrigerated the dough. I love them and so does everyone I make them for.

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I've been making these for years. I always use sharp chedder cheese and add a pinch of cayenne pepper. I always put the uncooked cheese balls on a cookie sheet and freeze them. Later I place them in freezer bags and when company comes or I'm in the mood for a tasty treat, all I have to do is bake them.