The return o’ the cheesy olive bombs

03CheesyOliveBombsBowlbfLOTis the season for noshing and all that happy happy, merry merry stuff – so it’s a good time to repeat this tasty little gem of a munchy from, I believe, the glory days of cocktail parties and twelve martini lunches (ahhh, good times…). And the BEST thing is – these babies are a snap to make, then you toss ‘em in the freezer until needed – then – 20 minutes in a hot oven and you’re Don Draper!

01CheesyOliveIngredientsbfLOWell, maybe you’re Ethel Dalrymple – a neighbor, good friend, and drinking buddy of my Aunt Buzz; she always had a stash of these at hand as a little sumpin’ sumpin’ to go with her Hidden Valley cocktail hour.

•2 cups shredded Cheddar cheese
•1-1/4 cup flour
OliveBomb02bfLO•1/2 cup butter
•One (5 oz) jar of pimiento stuffed olives, drained

Using an electric mixer or food processor fitted with the metal blade, mix the cheese, butter, and flour. It will be grainy, but don’t worry – it all comes together in your hand.

Wrap the cheesy goodness around olives until they are completely coated. Place on cookie sheet and freeze for about an hour, then store in a freezer bag until needed.

When company comes, pour the martinis and put the olives on a baking sheet in a 400º oven for 15-20 minutes until lightly browned. Ahhh.

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