Hot Cheese Olives

By Julia Reed

Published Sept. 2, 2020

Hot Cheese Olives
Melina Hammer for The New York Times
Total Time
1 hour 15 minutes
Rating
5(1,315)
Comments
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This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today. Just wrap cocktail olives in a simple Cheddar dough and bake until golden. Martini optional.

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Ingredients

Yield:50 hors d'oeuvres
  • 8tablespoons (1 stick) unsalted butter, softened
  • 8ounces (2 cups) grated extra-sharp Cheddar
  • 1½cups unsifted all-purpose flour
  • ⅛teaspoon kosher salt
  • ¼teaspoon ground cayenne
  • Dash of Worcestershire sauce
  • 1large egg
  • 50small pimento-stuffed cocktail olives, drained and patted dry
Ingredient Substitution Guide
Nutritional analysis per serving (50 servings)

53 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 55 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Beat the butter until creamy in a large mixing bowl, add the cheese and mix well. Stir in the flour, salt, cayenne and the Worcestershire and mix until smooth. Beat the egg with 2 tablespoons cold water. Add to the dough and mix just until incorporated. Refrigerate for 30 minutes.

  2. Step 2

    Remove the dough and flatten out a piece about the size of a walnut into a thin round. Place an olive on top and shape it around the olive, 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 15 minutes. Serve hot.

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Ratings

5 out of 5
1,315 user ratings
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Comments

Randi

I've made this several times, always to raves. Once the dough is chilled, I roll it out, cut a square, settle the olive inside the square, and fold the square around the olive. Much easier than pinching and fussing and you can use a good sized olive, adjusting the size of the square to the size of the olive.

Lindsay

Martini optional? What is she thinking??

Lille

I have even frozen these before baking. They are great for last minute drop-in guests. Addictive!

Sharon De Cook

The amount of work that it takes to wrap the olives is not worth the product. They were fine, but...

Sharon De Cook

What is the secret? I combined shredded cheese and creamed butter and got lumps with hand-held electric mixer. I added the flour, and more lumps! Then the egg and water. It never "mixed until smooth" with electric mixer. Did I need an old fashioned stand "Mixmaster" like my mother used to have to get this together? Fragments of the lumps are all over my counter. I am chilling the remaining mass but have doubts abt it coating the olives.

Sally

Can the white flour be replaced by chickpea flour?

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