Appetizer AmericanOlivesGoat CheeseVegetarian

Olive Poppers

Name: Olive Poppers
Cuisine: American
Ingredients: 24 "colossal size" green olives; 3 tablespoons goat cheese; 1½ cups grated sharp Cheddar cheese; 9 tablespoons all-purpose flour; 0.75 teaspoon tobasco or other hot sauce; 0.5 teaspoon kosher salt; 3 tablespoons unsalted butter, melted; 1 to 2 tablespoons milk, as needed

5.0 (1 rating)

Contains:DairyGluten

High FODMAPTriggers: Milk, yogurt or soft cheese, Wheat flour

Fructans · Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

We've been making these olive poppers for 20+ years, inspired by Palace Olive Poppers from Tom Douglas' Seattle Kitchen. They appear on Douglas' Palace Kitchen menu, and are…

Directions

1
Place the goat cheese in a small bowl and mix it with a spoon to soften it slightly. Stuff the olives with the goat cheese using whatever method works for you, e.g., using your fingers, a piping bag, or other.
2
Combine the Cheddar cheese, flour, Tobasco, and salt in a bowl using a wooden spoon or rubber spatula. Add the melted butter and mix. Add the milk, starting with 1 tablespoon and using more as needed, and mix. Use your hands to knead the dough for a minute until a soft dough is formed.
3
Preheat the oven to 375 degrees. Pinch off small balls of dough about the same size as the olives. Flatten each ball of dough with your fingers and wrap each olive with it. Place the dough-wrapped olives on a parchment-lined baking sheet about an inch apart. Bake until golden brown, about 25 minutes.
4
Consider making an herby, sour-cream dipping sauce by chopping fresh herbs like thyme, rosemary and parsley, and mixing with sour cream, salt, and pepper.

Diets

Fits as written

Vegetarian
Pescatarian
Egg-free
Nut-free
Halal-friendly

Works with easy swaps

Vegan (4)

goat cheese → dairy-free cheese (or crumbled firm tofu for feta or ricotta)
1½ cups grated sharp Cheddar cheese → dairy-free cheese (or crumbled firm tofu for feta or ricotta)
unsalted butter → plant-based butter
to 2 tablespoons milk → unsweetened plant milk (oat, soy or almond)

Gluten-free (1)

all-purpose flour → gluten-free all-purpose flour blend

Dairy-free (4)

goat cheese → dairy-free cheese (or crumbled firm tofu for feta or ricotta)
1½ cups grated sharp Cheddar cheese → dairy-free cheese (or crumbled firm tofu for feta or ricotta)
unsalted butter → plant-based butter
to 2 tablespoons milk → unsweetened plant milk (oat, soy or almond)

Mediterranean (1)

unsalted butter → extra-virgin olive oil

Low FODMAP (2)

all-purpose flour → gluten-free all-purpose flour blend
to 2 tablespoons milk → lactose-free milk

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.