Baked Pastry Wrapped Olives Recipes

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OLIVE PUFFS



Olive Puffs image

These puff pastry-wrapped olives are our family's favorite holiday appetizer. We make them with a variety of olives - pimento stuffed green, plump kalamata, Provencal - just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.

Provided by Syd

Categories     Appetizers and Snacks     Vegetable     Olives

Time 40m

Yield 12

Number Of Ingredients 2

24 each pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
  • Bake for 20 minutes, or until golden brown.

Nutrition Facts : Calories 230 calories, Carbohydrate 18.3 g, Fat 16.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 4 g, Sodium 265.5 mg, Sugar 0.3 g

PUFF PASTRY-WRAPPED OLIVES



Puff Pastry-Wrapped Olives image

Provided by Kelsey Nixon

Time 1h5m

Yield 40 olives

Number Of Ingredients 7

3/4 cup grated Parmesan
Zest of 1 lemon
1 tablespoon finely chopped fresh parsley
1 large egg
Flour, for dusting
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
About 40 pimento-stuffed green olives (two 3-ounce jars), drained

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a mixing bowl, toss together the Parmesan, lemon zest and parsley until combined.
  • In a separate small bowl, whisk the egg with 2 teaspoons water to make an egg wash.
  • On a floured work surface, gently roll out the puff pastry sheet, removing any fold marks but keeping the same general size and shape. Using a sharp knife or a pizza wheel, cut forty 1-by-2-inch rectangles. Place an olive in the middle of a rectangle and gently wrap the pastry around the olive, pinching the seam and ends to seal. Coat the wrapped olive first in egg wash and then in cheese mixture. Transfer to the prepared baking sheet. Repeat with remaining pastry and olives.
  • Bake until golden brown and crispy, about 15 minutes. Remove the olives from the baking sheet and cool completely on a wire rack.

BAKED OLIVES



Baked Olives image

Make and share this Baked Olives recipe from Food.com.

Provided by msintrepid

Categories     Lunch/Snacks

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 6

1 lb black olives (not canned - use Nicoise or Kalamata)
3 cloves garlic, minced
3 sprigs rosemary
2 sprigs thyme
1/2 teaspoon red pepper flakes
1/4 olive oil

Steps:

  • Drain oilves.
  • Place in shallow round baking dish.
  • Put garlic and herbs, tucking herbs in and around olives.
  • Bake in 350 oven for 30 minutes, stirring every now and then.
  • Store in Refridgerator in glass jar, covering with olive oil so that olive are submerged in the oil.

Nutrition Facts : Calories 67.3, Fat 6.1, SaturatedFat 0.8, Sodium 495.1, Carbohydrate 4, Fiber 1.9, Protein 0.6

PASTRY WRAPPED OLIVES



Pastry Wrapped Olives image

What a different, fun appetizer! We enjoyed these served at room temp, so be sure to allow to let them cool entirely.

Provided by Charleen Borchers

Categories     Other Snacks

Time 1h40m

Number Of Ingredients 8

1 jar(s) green spanish olives w/ pimento
1 c white flour
3/4 stick salted butter
1 pinch salt
1-2 dash(es) hot tabasco
1/2 tsp worstchester sauce
1 pkg shredded cheddar cheese 16 0z.
* sometimes i put some fresh chopped cilantro, or parsely in the dough for color. the cilantro adds a nice contrasting flavor if people will like it.

Steps:

  • 1. Have all ingredients room temperature. In the softened butter add the tobasco, and worstchester sauce, then the shredded cheese.Drain the olives in a strainer and set aside in a bowl.
  • 2. Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
  • 3. Take aprox a tsp of the dough and make a ball. Flatten it in the palm of your hand and place an olive in the middle. Wrap the olive in the dough and make a ball again. Place on a greased cookie sheet. You can get 20 or so on a large cookie sheet. Place in 375* oven for aprox 30 min. or until tops start to get golden. You must keep an eye on them because you are using butter and this can burn easily . Remove from cookie sheet on a plate to cool and place in a tupperware container.
  • 4. You can make these ahead of time and place in a bag in a freezer to bake at another time. Make sure to flower them before you put in the bag or they will stick together and be a mess when you thaw them. They keep 3 months in the freezer. This is a great thing to have on hand when people drop by. You can always have a nice appetizer handy at all times!

CHEESE-WRAPPED OLIVES (BOLLITAS)



Cheese-Wrapped Olives (Bollitas) image

These savory little appetizers are geared to please the olive-lover in the crowd. Can be frozen before baking. If doing so, place directly into oven from freezer and extend the baking time by just a few minutes. Recipe from a clipping, author unsourced.

Provided by skat5762

Categories     Cheese

Time 1h

Yield 24 bollitas, 6 serving(s)

Number Of Ingredients 5

1 cup shredded sharp cheddar cheese
1 tablespoon unsalted butter, softened
1/4 teaspoon paprika or 1/4 teaspoon cayenne pepper
1/2 cup flour
24 garlic-jalapeno stuffed olives (or pimento-stuffed green olives)

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.

Nutrition Facts : Calories 131, Fat 8.3, SaturatedFat 5.2, Cholesterol 24.9, Sodium 117.5, Carbohydrate 8.2, Fiber 0.3, Sugar 0.1, Protein 5.8

BAKED CHEDDAR OLIVES



Baked Cheddar Olives image

Categories     Olive     Bake     Super Bowl     Cheddar     Winter     Gourmet

Yield Makes about 24 Cheddar olives

Number Of Ingredients 5

1 cup grated sharp Cheddar
2 tablespoons unsalted butter, softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne
a 3-ounce jar small pimiento-stuffed green olives (about 24), drained and patted dry

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 GREEN OLIVES IN SPICY CHEESE PASTRY



Baked Green Olives in Spicy Cheese Pastry image

GREAT appetizer. Sounds strange, but have never had any left-overs and many rave reviews at parties. When I'm on my last legs, THIS (and either Muffaletta or Monte Cristo sandwich) are what I want my last meal to consist of.

Provided by Pellerin

Categories     Southwestern U.S.

Time 30m

Yield 20 serving(s)

Number Of Ingredients 5

2 cups extra-sharp cheddar cheese, grated, Tillamook is best
1 1/4 cups flour
1/2 cup margarine (softened) or 1/2 cup butter (softened)
1/4 teaspoon cayenne pepper
20 large spanish green olives (X-large Queens from Costco)

Steps:

  • Mix the cheese and flour, and then mix in the margarine and cayenne, working the dough with your hands if it seems dry. Form a log in plastic wrap and chill in fridge over night. You want this to be fairly dry and crumbly. Mold approximately 1 tablespoon dough around each olive. The warmth from you hands will help keep it together. Bake at 400° for about 20 minutes or until golden. Serve hot, warm, or cold. (I prefer them hot ;-).

Nutrition Facts : Calories 122.3, Fat 9, SaturatedFat 3.7, Cholesterol 13.9, Sodium 135.3, Carbohydrate 6.2, Fiber 0.2, Sugar 0.1, Protein 4.2

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