Pastry Wrapped Olives

Charleen Borchers


When I ask" What should I bring" these tasty pastry wrapped olives is on the top of the list.

★★★★★ 8 votes
1 Hr
40 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a different, fun appetizer!

We enjoyed these served at room temp, so be sure to allow to let them cool entirely.


1 jar(s)
green spanish olives w/ pimento
1 c
white flour
3/4 stick
salted butter
1 pinch
1-2 dash(es)
hot tabasco
1/2 tsp
worstchester sauce
1 pkg
shredded cheddar cheese 16 0z.
* sometimes i put some fresh chopped cilantro, or parsely in the dough for color. the cilantro adds a nice contrasting flavor if people will like it.

How to Make Pastry Wrapped Olives


  • 1Have all ingredients room temperature. In the softened butter add the tobasco, and worstchester sauce, then the shredded cheese.Drain the olives in a strainer and set aside in a bowl.
  • 2Add salt & flour to cheese mixture. Make into a dough working all ingredients thoroughly.You can add cilantro at this time if desired.
  • 3Take aprox a tsp of the dough and make a ball. Flatten it in the palm of your hand and place an olive in the middle. Wrap the olive in the dough and make a ball again. Place on a greased cookie sheet. You can get 20 or so on a large cookie sheet. Place in 375* oven for aprox 30 min. or until tops start to get golden. You must keep an eye on them because you are using butter and this can burn easily . Remove from cookie sheet on a plate to cool and place in a tupperware container.
  • 4You can make these ahead of time and place in a bag in a freezer to bake at another time. Make sure to flower them before you put in the bag or they will stick together and be a mess when you thaw them. They keep 3 months in the freezer. This is a great thing to have on hand when people drop by. You can always have a nice appetizer handy at all times!

Printable Recipe Card

About Pastry Wrapped Olives

Main Ingredient: Vegetable
Regional Style: American