I’ve had a life-long love affair with Olives. Ever since I can remember, if there was a jar of pimento stuffed green treasures in the fridge my little girl self was floating on cloud nine. I’d route through my friend’s fridges too- I wasn’t picky about where they came from as long as those little green lovelies ended up in my tummy. Every year at Christmas, Santa would bring me my very own jar of sweet olives, lovingly crammed into my stocking.
Over the years my taste for olives only grew. Montreal taught me that there was actually more than one type of Olive and in fact, they weren’t all preserved in brine. I discovered a world of flavor with marinated Olives. The spicy chili varieties, the tangy lemons, the acidic garlic-stuffed. Olives, olives and more olives- I could never get enough. One of my favorite things to do when I lived in Vancouver was to make an hour long walk from my apartment to the Greek part of town on the west end of Kitsilano. There was a deli there that sold no less than 20 varieties of Olives. I’d stand over the glass counter, salivating and pick two of three types to try. Then, my precious cargo and I would make the long journey back home. The olives quickly dissapeared and by the time I walked through the front door I’d be out of stick once again.
Cheese and olives compliment each other well, they are one of those classic pairings that elevate food from daily necessity into the realm of hedonism- where too much indulging, despite the pursuant tummy ache, is worth every morsel. This recipe for Cheese pastry-wrapped olives is adapted from the Joy of Cooking, a cookbook that despite Julia Child’s mistrust, I feel everyone should own. If you decide to try this recipe, I suggest doubling up:)
Makes about 20-30 wrapped Olives, depending on the size of fruit you use.
Remove 20-30 green, pimento-stuffed olives from the brine and set them on a tea towel to absorb excess liquid.
In your mixing bowl cream together:
1 tub of Imperial Cheese (this is a hard, sharp cheddar) at room temperature
4 Tbsp butter also at room temperature
1 tsp Franks Red Hot Sauce
1 tsp Worcestershire sauce
1/2 tsp cayenne pepper
Then when everything is mixed up add your final ingredient:
3/4 c. all purpose flour
Cover your bowl and chill in the fridge for about an hour.
Preheat oven to 400F
take little pieces of ‘dough’ and roll it into a ball, then with your thumb press it flat. Nestle your olive in the middle of the dough and ten wrap it up. Place your little cheesy-olive goodie onto an ungreased cookie sheet and repeat…
Bake for about 12-13 minutes, until the bottom of your pastry begins to turn a golden brown.