When planning a cocktail party, we always make sure to have one "straight-from-freezer-to-oven" recipe, and we make extra. You can keep refilling the tray as long as you need to, and any leftovers stay in the freezer for the next party.
There's only one problem. With our favorite straight-from-freezer-to-oven recipe, there are never any leftovers. Ever. No matter how many we make.
Even when we've quintupled this recipe for a cocktail party, they were all gone before the party was over. People just can't get enough of the warm, cheddary, slightly crumbly pastry enclosing a juicy olive.
It comes together in a snap - a single recipe probably takes about 20 minutes or less to get in the oven. Obviously, the more you make, the longer it will take, but once you've got the dough made, rolling the olives is pretty mindless. It's perfect for catching up on your TV watching, or having a good chat.
This is an old southern bridge party recipe - you'll find versions of it in many cookbooks. Here's ours:
Cheddar Olives
an 8 to 10 ounce jar of pitted green olives, either pimento stuffed or plain.
1 cup sharp Cheddar, shredded
2 tablespoons unsalted butter, softened
1/2 cup AP flour
1/8 teaspoon cayenne OR 1/8 teaspoon smoked paprika or freshly grated black pepper to taste *
Preheat the oven to 400 degrees Fahrenheit.
Drain the olives well, and dry them completely with paper towels. Set aside.
Combine the other ingredients in a bowl and mix well until a dough forms. You can kneed it with your hands, if necessary, until it has the consistency of playdough.
Pinch off a small amount of dough, flatten it, and wrap it around a dry olive. Being careful not to squeeze the olive, pinch off any excess, then roll it in your hands until smooth. Continue until all the olives are covered.
Bake for 15 minutes, or until golden brown. OR freeze, wrapped tightly, for up to a week. Bake straight from the freezer for 20 minutes.
Serve immediately.
*We prefer the cayenne, but in a pinch we've made it with the paprika and it was good as well! You just want a little something in there to cut the richness.
(Image: All pictures by Nina Callaway for The Kitchn.)
This looks delicious. I can't wait for an excuse to try it.
view renata's profile
these are the best things ever invented. they do make people lose control a little bit. seriously, it's almost like you can plan for 10/pp at a cocktail party and they will STILL all go.
view rhubarb13's profile
I first had these at a get together years ago and fell in love. I've never made them (asked the woman for her recipe, but it was too ambiguous for me to attempt). These, however, I think I can do. Thank you.
view Squirrely's profile
These sound delicious and dangerous. Can't wait to try them!
view Farmgirl Susan's profile
A friend of mine makes these every year for their holiday cocktail party, I love seeing a recipe here! He makes dozens at a time, sitting on the couch and forming ball after ball. He always uses cracker barrel cheddar too, no substitutes. :)
And yes, they are delicious and dangerous!
view thesamanthafiles 's profile
Yours look awesome. I made a version a while ago (http://www.gourmetproject.ca/?p=184), and wasn't blown away. I think it all comes down to the quality of the olives. Does anyone have a recommendation for a good brand?
view Kevin from Montreal's profile