Cheese Olivettes

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Cheese OlivettesRecipe

Photo: Brian Woodcock; Styling: Paige Hicks

From the Kitchen of…Alice Eldridge Summerville, Office Manager

Alice describes these little bites as cheese straws with an olive stuffed inside. They were a special treat reserved for holidays and for whenever her parents hosted the supper club in their Birmingham, Alabama, home.

We put a whole-grain spin on this appetizer. Freeze unbaked olivettes for a month; bake from frozen for an extra few minutes.

Serves 12 (serving size: 2 olivettes)


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1 1/2 tablespoons butter, softened
1 1/2 tablespoons canola oil
3 ounces 2% reduced-fat extra-sharp cheddar cheese (such as Cracker Barrel), finely shredded (about 3/4 cup)
2 ounces whole-wheat pastry flour (about 1/2 cup)
1/4 teaspoon ground red pepper
24 pimiento-stuffed manzanilla olives


Hands-on: 35 Minutes
Total: 52 Minutes

1. Preheat oven to 400°.

2. Place first 3 ingredients in a medium bowl. Beat with a mixer at medium speed for 1 1/2 minutes or until smooth.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and pepper in a medium bowl. Add flour mixture to cheese mixture; beat at low speed just until combined (dough will be slightly crumbly).

4. Pat olives dry. Shape 1 teaspoon dough into a ball; flatten. Place 1 olive in center, working dough around olive until covered. Roll between palms until round and smooth. Place on a parchment-lined baking sheet. Repeat procedure with remaining dough and olives to form 24 olivettes. Bake at 400° for 15 minutes or until lightly browned on bottom. Cool slightly. Serve warm or at room temperature.

Created date

September 2015

Nutritional Information

Calories 74
Fat 5.2 g
Satfat 2.1 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 2 g
Carbohydrate 4 g
Fiber 1 g
Cholesterol 9 mg
Iron 0.0 mg
Sodium 177 mg
Calcium 54 mg