Bacon-Wrapped Olives
"I saw this recipe on Ricardo & Friends. Looks so yummy and easy to do. I guess that you can try with other olives. I will try with hot pepper stuffed olives. Note : Taste the olives the day before making the recipe. If they are too salty, soak them in cold water for up to 24 hours."
photo by queenbeatrice
- Ready In:
- 45mins
- Ingredients:
- 2
- Yields:
-
36 Bacon-Wrapped Olives
ingredients
- 12 slices bacon
- 36 oil-packed almond-stuffed green olives (see note)
directions
- With the rack in the middle position, preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- On a cutting board, cut each bacon slice crosswise into 3 equal pieces. Roll an olive in each bacon piece, securing with a toothpick. Place on the baking sheet. Bake until the bacon is nicely browned and crisp 30 to 35 minutes. Drain on paper towels. Serve in a large bowl.
- NOTE : Taste the olives the day before making the recipe. If they are too salty, soak them in cold water for up to 24 hours.
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Reviews
-
I pulled the filling out of the olives and stuffed them with good blue cheese. I used the bacon to cover the holes and keep the cheese contained. Turned out fantastic, I think I’ll try the next batch finishing with a honey glaze -
I prefer this with garlic-stuffed olives! Love them! -
Absolutely delicious! I find it necessary to soak the olives for at least a few hours before. The salt seems to dominate otherwise.
-
Although I didn't even try to find almond stuffed olives, I wanted to stay as true to the recipe as I could, so I toasted some almonds, soaked the olives overnight in cold water, & then stuffed them before wrapping them with the bacon! All for some great little tasties! Will be doing these again, for sure! Thanks for sharing the recipe! [Made & reviewed in 1-2-3 Hits] -
These were great and addictive. I couldn't find almond stuffed olives so I used regular pimento stuffed olives. I should have soaked them, but I didn't want to wait, so they were too salty. That was my fault. I can't wait to take these somewhere. Yum.
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RECIPE SUBMITTED BY
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