Best Tuxedo Olives Recipes

Perky Olive Penguins image

Provided by IAteMyGluestick

Time 10m

Yield 12 penguins

Number Of Ingredients 11

1 (5 3/4 ounce) can jumbo pitted ripe olives, drained
1 (3 ounce) package cream cheese, softened
1/2 teaspoon dried onion flakes
1/4 teaspoon prepared horseradish
1/8 teaspoon salt
1 dash pepper
1 dash garlic powder
1 medium carrot, cut into 1/4 inch slices
12 small pitted ripe olives
12 toothpicks, with cellophane frilled tops
1 (2 ounce) jar sliced pimientos

Steps:

Cut a slit from the top to the bottom of 12 jumbo olives; set aside.
In a mixing bowl, combine the next six ingredients; mix well.
Fill a small heavy-duty plastic bag with cream cheese mixture.
Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives.
Set aside.
Cut a small triangle out of each carrot slice; press triangles into small olives for a beak.
On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet.
Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned.
Carefully insert a toothpick through the top of the head into the body and carrot base.
Wrap a pimento around the neck for a scarf.

Citrus-Spiced Mixed Olives image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 9

3 tablespoons olive oil
2 cloves garlic, smashed
1 1/2 teaspoons crushed red pepper
1 large sprig fresh rosemary, 2 bay leaves, or both
Zest of 1 orange, peeled in long strips with a vegetable peeler
Zest of 1 lemon, peeled in long strips with a vegetable peeler
12 ounces mixed olives, such as kalamata, nicoise, or cerignola, drained
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

Put the olive oil, garlic, red pepper, herbs, and citrus zests in a medium skillet. Heat over medium-high heat, swirling the pan until the mixture is fragrant, 3 to 4 minutes. Add the olives, salt, and pepper and cook, stirring occasionally, until the garlic is golden and the zest begins to curl, about 5 minutes more. Discard and remove bay leaves, if using. Serve warm or at room temperature.
Glossy, plump, and gorgeous, our Citrus-Spiced Mixed Olives are primo party starters. Toss 'em together, then leave them out while you mingle with your guests.

Fried Olives image

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

1 3-ounce link hot Italian sausage, casing removed
1/4 cup plus 2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
20 large pitted green olives
3/4 cup breadcrumbs
1 cup all-purpose flour
2 large eggs, lightly beaten
Vegetable oil, for frying

Steps:

Mix the sausage with 2 tablespoons parmesan and the parsley in a bowl.
Cut open the olives (do not fully cut in half). Stuff with the sausage mixture and press closed (it's OK if the olives don't close completely).
Mix the breadcrumbs with the remaining 1/4 cup parmesan. Dredge the olives in the flour, dip in the beaten eggs, then dredge in the breadcrumb mixture.
Working in batches, deep-fry the olives in 350˚ vegetable oil until golden, 4 minutes; drain on paper towels.