Olives

This 1950s resurrection was my mother Joni Y’s favourite for cocktail parties.  Better yet, make up a batch well in advance, freeze, then bake at the last minute. Tender, buttery-crunchy, and delicious.
We made a slew for our inaugural PopUp in August.

Make a thick paste of equal parts butter, all-purpose/plain flour and sharp grated cheddar. Pepe Saya butter, naturally, and South Coast 3-year vintage (Australia).

(Hint: Gently press olives in towelling prior to extract excess moisture.)

 Pat thinly, just enough to encase an olive and roll neatly. Small stuffed olives work best, not large jumbos. At this point you can freeze the balls.  Bake in a hot oven for about 10-15 minutes until golden.
Cool slightly on the tray, then serve.

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