Now that we are past Christmas, it’s on to the new year! Hopefully your Christmas was very merry and you’ve recovered enough from your food coma to think about what you’ll be cooking for New Years Eve. Whether you’re hosting or potlucking, these crispy olive bites are easy to cook and carry.
For this recipe, I made a green olive and a black olive version. It seems to me that people tend to like one or the other (personally, I like both) and making two versions is a great way to satisfy all your party guests. Unless, of course, they don’t like olives at all and that’s just too bad for them.
The filling for this recipe can be prepped up to one day in advance.
Ingredients for Green Olive Bites: (makes about 1 dozen bites)
1 cup green olives, drained and chopped
1 Tablespoon capers, drained and rinsed
1 15 oz can artichoke hearts in water, drained and rough chopped
1 clove of garlic
phyllo dough (one box of dough will suffice for both recipes)
Directions: Preheat oven to 350 degrees. Put all ingredients in a food processor and blend until it forms a sort of paste.
Layer the phyllo dough 2 sheets at a time. Brush lightly with olive oil and cut into 2 inch wide strips.
Put a good spoonful of the olive paste at one end and fold the phyllo into a triangle shape, like folding a flag. Repeat until all the olive paste is used up.
Place on a cookie sheet. Brush tops with a bit more olive oil and bake for 15 minutes until brown and crispy.
Ingredients for Black Olive Bites: (makes about 1 dozen)
1 cup black olives, drained and chopped fine
4 green onions, chopped fine
1/3 cup feta cheese, crumbled
a good bunch of flat leaf parsley, chopped fine
1/4 cup sun dried tomatoes in olive oil, minced
phyllo dough (use the same box of phyllo as above)
Preheat oven to 350 degrees. Mix all ingredients in a bowl. Add a tablespoon of olive oil to combine all ingredients.
Again, layer the phyllo 2 sheets at a time, brush lightly with olive oil, and cut into 2 inch strips. Spoon filling onto the dough and fold into triangles.
Brush the tops with olive oil and bake for 15 minutes until crispy.
Use extra olives and parsley to make the serving plate colorful, and also to denote which types of olives are inside. If you plan to cook and carry these olive bites, allow to cool completely before wrapping up (otherwise they’ll get soggy).
A tasty, two-bite snack to ring in the new year!
Other posts you may enjoy: