Rating: 3 stars
1 Ratings
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From the Kitchen of…Alice Eldridge Summerville, Office ManagerAlice 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.

Ann Taylor Pittman
Recipe by Cooking Light November 2015

Gallery

Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
35 mins
total:
52 mins
Yield:
Serves 12 (serving size: 2 olivettes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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

  • 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).

  • 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.

Nutrition Facts

74 calories; fat 5.2g; saturated fat 2.1g; mono fat 1.5g; poly fat 0.6g; protein 2g; carbohydrates 4g; fiber 1g; cholesterol 9mg; iron 0mg; sodium 177mg; calcium 54mg.
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