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Small Bites #9 - Olives

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This week's ingredient is olives! It was chosen by Jerry (JDeQ) of Jerry's Thoughts, Musings and Rants! He just returned from Greece and wanted to use some of the wonderful olives he brought home from there.

I found two recipes that I wanted to try, both from Abbyskitchen.co.uk One was a cheeseball with two kinds of chopped olives, but I had already done a couple of cheeseball recipes, and I didn't want to get in a rut, so I chose the second recipe.

Oven Fried Bleu Cheese Olives

(10-15 servings)

2-15 oz cans jumbo pitted black olives-drain well on paper towels
3 oz bleu cheese-crumbled
4 T cream cheese
1/4 t black pepper
2 eggs-beaten
1-1/2 c Italian bread crumbs
Cooking spray

Preheat oven 400*. Coat a 13x9 dish with cooking spray. Mix bleu cheese, cream cheese and pepper in a small bowl, blending with a fork. Fill a pastry bag with cheese mix. (I use a Ziploc bag, put filling in one corner and snip off a small hole in the end for all of my "filling"). Beat eggs in a bowl. Pour crumbs in a pie plate. Dip stuffed olives in egg, then roll in crumbs, coating well. Put in Pyrex and spray with cooking oil lightly. Bake 12-14 minutes or until golden. Cool and serve. YUMM!


Here are my ingredients:
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These were really interesting green olives - Mezzetta brand:
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Olives are stuffed with bleu cheese mixture and ready to be rolled in Italian bread crumbs:
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Waiting to be served:
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This was my first time stuffing something and then coating and frying/baking it, so my olives don't look as good as they could. Next time I will do better.

The recipe called for black olives, but I decided to do both black and green olives. Bad move! The green olives, although really tasty, were way too salty to be stuffed with bleu cheese (also salty). So, learn from my mistake and follow the recipe, at least the first time you make it).

We liked the olives a lot and would try them again, with a few little changes.

Comments (4)

These sound really good!

Kathy (Trekcapri):

Hi Nancy, your dish looks really good. I like all of your preparation shots too with all the ingredients you use.

Thanks so much for sharing your recipe. Have a great day today.

Nancy,

I did a similar recipe, only I did fried them. I know what you mean about doing better, coating the slick olives and make the coating stay is rough.
Yours look and sound good!

Looks good.

In my fried olive recipe you rolled the olives in flour first (to suck up the brine no doubt) then dipped them in egg and then the bread crumbs. It was a bit messy but worked well.

I only fried up 6 and put the rest in the freezer for holiday entertaining.

I do like the sound of blue cheese mixed with olives. MMMMMM

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