Roman Bar Olives

Posted by francis keyser Thursday, August 13, 2009
Taste Level: VG
Cost: $20 and under
Serves: 4
Prep Time: 15-20 min.
Cook Time: 0 min.
Difficulty: 1

This idea comes from a book I read as a teen, unfortunately I can not remember the title of the book. In the story the main character goes to a bar and eats salted black olives (the pretzel of the past.) He tells another patron that he knows the only reason the bar owner has them for free is because they make you thirsty and you have to order more beer to quench your thirst. For some reason out of the whole story those few lines have really stuck in my head for years. I was trying to think of a side to have with some salmon and thought, "Why not some of those black olives but not salted instead use goat cheese and herbs to stuff them." These were one heck of a finger food, I found myself unable not to grab a couple every time I walked by.

Ingredients:
1 6 oz can Black olives
3 tbsp goat cheese
1/2 tsp fresh basil (finely chopped)
1/2 tsp fresh parsley (finely chopped)
1/4 tsp fresh oregano (finely chopped)
1/4 tsp fresh rosemary (finely chopped)
1/2 tsp fresh chives(finely chopped)
2 garlic cloves (minced)

Mix stuffing ingredients together well in a small bowl. Stuff each pitted olive with filling until full. Serve at room temperature or chilled.

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