Olives. A lot of people either love them or hate them. I am not in either group. I like them in certain dishes, but not others. I like some kinds of olives, but not others. I like some raw, and others I prefer to be baked on a pizza. I am a mystery. There is just no predicting which olive will please me, and which will cause me to turn up my nose in disgust.
With that little preface you are wondering, “Why did she even try this recipe?” Well, I knew I had some olives that needed to be used, and I needed a snack that would be relatively easy and quick. I found this recipe for olives wrapped in a cheesy dough and then baked on Allrecipes.com. I have tried my hand at deep frying, and while it does create delicious, crunchy and greasy food, it makes my house smell and dealing with that oil is a pain. So the baking aspect appealed to me.
I switched the cheddar cheese out for Manchego, added more seasoning to the dough, and used two kinds of stuffed olives: green olives stuffed with garlic and green olives stuffed with sun-dried tomatoes. As I was writing out a shopping list I had a thought. Is it Ben who is not a huge fan of olives? I sent him a text about what I was planning for dinner to find out. His response was “Sounds great!” He is such a sweet man. Turns out he is in fact not a huge fan of olives. But, get this…he actually LIKED them! I guess if you wrap anything in a dough of butter, flour, Manchego cheese and paprika you can expect people to be pleased.
I liked these little bites of crispy, buttery cheesiness wrapped around the salty olive. The only issue I faced in the preparation was getting the dough to come together. It seemed way too crumbly. If you just keep working, then it will become the smooth consistency you need to wrap the olives.
Preparing these is a little time consuming since you must wrap each olive individually, but you can definitely wrap them ahead of time, chill them in the fridge, then bake them a half hour before you plan to serve them. Since these were good even at room temperature they would be a great party food.
Manchego Wrapped Olives
Adapted from Allrecipes.com
- 1/2 pound Manchego cheese, shredded
- 4 tablespoons butter, softened
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 2/3 cup all-purpose flour
- 20 green olives, pitted, or stuffed
||Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese, butter and paprika using a pastry blender. Gradually mix in flour, first using the pastry blender, then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheese.
||Preheat the oven to 375 degrees F (190 degrees C). Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an un-greased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for 10 minutes to firm up.
||Bake for 20 to 25 minutes in the preheated oven, or until browned. Serve hot or at room temperature.
Photo courtesy of Bettycrocker.com