Everlastingwhy had the right idea with this: double the dough, lightly flour your olives, and be sure to use a food processor. Additionally, I found it helpful to let the olives drain for a bit on a few layers of paper towel. Removing the excess moisture kept them from getting soggy while cooking. With some tweaks to the instructions, these were a HUGE hit. I served them a few hours ago at a party and they went over so well that I had to come on here and review them. A labor intensive but absolutely delicious appetizer! Love that you can make them ahead and freeze them.
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Everlastingwhy had the right idea with this: double the dough, lightly flour your olives, and...