These CHEDDAR OLIVE BITES are packed with tangy, cheesy flavor- your guests will devour them!
I’ll admit, I’m a serious snack-loving-girl. I’d much rather munch on an assortment of appetizers than sit down to an elegantly prepared meal. Maybe that’s why I love these cheddar olive bites so much. Their bite-sized shape allows you to easily pop one, or two, in your mouth. Perfect for party-goers.
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I found this recipe in a magazine months ago and tweaked it to my liking. But, hey, everyone does that, right? I’m so glad I did, too. The tangy flavor of the green olive gives these bites a nice pop of flavor that blends well with the sharp cheddar cheese. In fact, I can’t stop eating them!
Even though these are super simple to make, it can take some effort if you don’t have a food processor, which, incidentally, I do not. Using a pastry blender works just as well, however. The difference is 5 minutes by hand compared to a about 12 pulses with a food processor.
Once the main ingredients resemble course crumbs, incorporating the wet ingredients is pretty quick and easy. I used a large serving fork to combine everything to form a soft dough, which, in my opinion, worked just as well as a processor.
Shaping the dough around the olives is even easier- simply pat a couple of teaspoons into a 2-inch circle, place an olive in the center and wrap the dough around the olive, rollin into a ball with your hands to seal.
Once formed, they need to chill for a good hour {or 30 min in the fridge} before baking. Short on time but want to have these tasty bites at your next get-together? No problem. Rather than popping them into the oven after they’ve been in the freezer for 30 minutes, put them in a freezer bag {be sure to label with contents and baking info!} and freeze until you’re ready to use them.
The biscuit shell is perfectly cheesy and flaky, while the olive retains it’s firmness and tangy flavor.
I have been eating these the entire time I’ve been writing this, and I still can’t stop.
Cheddar Olive Bites
Ingredients
- 40 pimento-stuffed green olives norma sized NOT jumbo}
- 1 cup all purpose flour
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 2 cups shredded sharp cheddar cheese
- 7 tablespoons unsalted butter cut into small pieces
- 1 large egg
- 1 tablespoon water
- 1 teaspoon Worcestershire sauce
Instructions
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Drain olives on paper towels, set aside
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In a medium bowl, combine flour, paprika, and cayenne with a pastry blender {about 3 pulses in a food processor}
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Add cheese and butter
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Blend with pastry blender until mixture looks like course crumbs, about 5 min or 12 pulses in a processor
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In a small bowl, combine, egg, water, and Worcestershire
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Lightly beat before adding to crumb mixture
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Using a large serving fork, combine wet mixture into crumb mixture until a soft dough forms, bout 5 mins or 20 seconds in a processor
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Shape 2 teaspoons into a flat 2-inch circle
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Place an olive in the center and shape dough around olive, rolling between your hands to form a ball
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Repeat with remaining dough and olives
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Freeze for 30 min on a cookie sheets lined with parchment paper
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Preheat oven to 350 degrees
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Bake on upper and middle rack positions for about 25 min or until bottoms and tops a golden {be sure to rotate pans half way through baking}
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Allow to cool on wire racks before serving
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