If you love olives, we’re certain you’re going to adore these cheesy stuffed olives.
They are a brilliant take on a retro classic: gooey, crunchy and salty mouthfuls that are delicious to snack on while you have a drink in your other hand. They make great canapés, or a fun buffet food idea - maybe as part of a retro spread with vol-au-vents and cheese and pineapple sticks. We’ve used cheddar cheese but you could also use a spicy Mexican cheddar if you like some heat! The olives can be prepped ahead of time and chilled. Simply bake them just before you’d like to serve. The recipe is easy to make and would be fun for children to join in with too. Traditionally kids hate olives but we find lots of them actually quite like the salty taste.
Ingredients
- 100g unsalted butter
- 100g cheddar cheese, finely grated
- 150g plain flour
- ¼ tsp cayenne pepper
- 1 egg, beaten
- 3 dashes of Worcestershire sauce
- 75 (about 200g) pimento stuffed olives
WEIGHT CONVERTER
Method
- Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, cayenne and a pinch of sea salt. Beat the egg with 2 tablespoons cold water and the Worcestershire sauce. Add to the dough and mix just until incorporated. Refrigerate for 30 mins.
- Preheat the oven to 180C, Gas 4. Remove the olives from the jar and dry with kitchen towel.
- Tear off an olive sized piece of dough, press into a disk, place the olive onto and shape the dough around in. Pinching to repair any breaks. Place it on an ungreased cookie sheet. Repeat with the remaining dough and olives. Bake until the dough sets, about 25-30 mins. Serve warm.
Top tip for making cheesy stuffed olives
The best olives for this are the cheap ones you can buy in a jar.
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