Buffet Olives - Olive Cheese Balls - The largest Table Olive producer in South Africa

Buffet Olives - Olive Cheese Balls - The largest Table Olive producer in South Africa

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Olive Cheese Balls

INGREDIENTS

18 pimiento-stuffed olives 1/4 cup unsalted butter, at very soft room temperature (but not melty) 115g grated mature cheddar 1/2 cup + 1 Tbsp spoon all-purpose flour 1/4 tsp paprika 1/4 tsp salt 1/4 tsp black pepper

METHOD

1. Drain olives and place them on a paper towel to dry. 2. In a small bowl, combine butter and mature cheddar with a wooden spoon. Add flour, paprika, salt, and black pepper. Mix as well as you can with the wooden spoon, and then finish by combining with your hands. It will turn into a moist, dense dough that can easily be formed into a ball. 3. With a small scoop, portion out 18 balls of tightly packed dough. Roll each portion into a ball and place it in the palm of one hand. With the thumb of your other hand, press the dough ball to flatten it. Place an olive in the centre of the flattened dough and mould the dough up around the olive. Give it a gentle roll between your palms to finish. Place on ungreased baking sheet. Cover and refrigerate for 1 to 2 hours. 4. Heat oven to 200°C. Bake for about 15 minutes, until lightly browned. Let cool on pan for 5 to 10 minutes before serving. These are best when eaten while still warm.

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INGREDIENTS

18 pimiento-stuffed olives 1/4 cup unsalted butter, at very soft room temperature (but not melty) 115g grated mature cheddar 1/2 cup + 1 Tbsp spoon all-purpose flour 1/4 tsp paprika 1/4 tsp salt 1/4 tsp black pepper

METHOD

1. Drain olives and place them on a paper towel to dry. 2. In a small bowl, combine butter and mature cheddar with a wooden spoon. Add flour, paprika, salt, and black pepper. Mix as well as you can with the wooden spoon, and then finish by combining with your hands. It will turn into a moist, dense dough that can easily be formed into a ball. 3. With a small scoop, portion out 18 balls of tightly packed dough. Roll each portion into a ball and place it in the palm of one hand. With the thumb of your other hand, press the dough ball to flatten it. Place an olive in the centre of the flattened dough and mould the dough up around the olive. Give it a gentle roll between your palms to finish. Place on ungreased baking sheet. Cover and refrigerate for 1 to 2 hours. 4. Heat oven to 200°C. Bake for about 15 minutes, until lightly browned. Let cool on pan for 5 to 10 minutes before serving. These are best when eaten while still warm.