I stole this recipe for Baked Cheddar Olives with Parmesan Dipping Sauce from Reeni who stole it from Cynthia at cinnamonspiceandeverythingnice.com. The description of this appetizer sounds strange, but try it, it tastes great! A cheddar cheese dough is made with cheese, butter, flour and seasoning. Jarred green olives that have been drained are covered in the dough and baked. After baking the olives are served with a sauce made of Parmesan cheese, mayonnaise and mustard. I was very skeptical when I first read this recipe, but it is a tasty treat, especially for anyone that loves green olives.
“The comeback of true green olives was part of a Spanish food revival in the early 2000s. I credit Sam and Sam Clark of Moro Restaurant in London with making them cool again.” – Bee Wilson, British food writer, journalist and historian (see more quotes in the Quotes tab)
Drain a 3 oz jar small pimento stuffed green olives (about 24), and reserve the juice.
Line a baking sheet with parchment. Preheat oven to 400 F. In a medium bowl, mix 1 cup grated sharp cheddar cheese and 3 tbsp softened butter together.
Add ½ cup flour and ⅛ tsp cayenne and blend the dough until it is combined well.
The dough will be shaggy but should stick together when scooped into a ball and pressed together with your hands. Add a little olive water if needed until dough comes together. Working 1 scoop at a time scoop up one tbsp of dough, press together flat and mold around olive.
Place on baking sheet 1 inch apart and repeat until all dough is used. Bake 14 to 16 minutes until lightly golden.
While the olives are baking, make the sauce. In a small bowl, combine ½ cup mayonnaise, ¼ cup grated Parmesan cheese and 2 tsp Dijon mustard.
To serve, place the baked olives around the sauce (the sauce is thick enough that I was able to scoop it directly onto the platter).
Enjoy the tart olive with the savory breading.
Baked Cheddar Olives with Parmesan Dipping Sauce
Ingredients
- 1 cup grated sharp cheddar
- 3 tbsp unsalted butter softened
- ½ cup flour
- ⅛ tsp cayenne
- 3 oz jar small pimento stuffed green olives about 24, drained and juice reserved
- 1 to 2 tbsp olive water as needed
Dipping sauce
- ½ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 2 tsp Dijon mustard
Instructions
-
Line a baking sheet with parchment. Preheat oven to 400 F.
-
In a medium bowl, mix cheese and butter together. Add the flour and cayenne and blend the dough until it is combined well. The dough will be shaggy but should stick together when scooped into a ball and pressed together with your hands. Add a little olive water if needed until dough comes together.
-
Working 1 scoop at a time scoop up one tbsp of dough, press together flat and mold around olive. Place on baking sheet 1 inch apart and repeat until all dough is used.
-
Bake 14 to 16 minutes until lightly golden.
-
In a small bowl combine the sauce ingredients.