I can only rate this recipe on the look and preparation, since I hate black olives, carrots and pimentos! I just have a couple of ideas for making them easier to assemble. I cut a skinny wedge out of the front, as others have suggested, rather than a slit. Make sure your olives are intact, with no weak spots or tears before using. Use a sharp paring knife to cut, making sure that you don't cut any further than one side. It was easiest for me to use my finger to stuff the cream cheese and clean up the outside. I just grabbed a glob of softened cream cheese on my fingertip and stuffed it in. Then ran my finger under warm water and used my wet finger to clean off any cream cheese on the olive. They look cuter if you slightly overstuff them, giving them a more rounded chest. And you can use your moistened finger to smooth it out. The biggest problem I had was trying to make scarves out of pimentos. My slices were all mushy and I had quite a time finding one long enough to use, or to make them stick.
Was this review helpful?
1 user found this review helpful
I can only rate this recipe on the look and preparation, since I hate black olives, carrots...