in Spain

Olives in bacon and cheese

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Ingredients for 1 servings:

  • 24 large olives, green
  • 24 almonds, whole kernels, peeled
  • 12 slice(s) bacon or ham, thin slices
  • 8 slice(s) cheese (Edam), thin slices
  • 1 tsp thyme, dried

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tapas from Spain, makes 24 pieces

Rinse the olives, drain, and pit them with a cherry pitter. Stuff each olive with an almond. Halve the bacon slices lengthwise and place them side by side on a work surface. Cut the cheese slices lengthwise into 3 strips and place them on the bacon. Sprinkle the cheese with a little thyme. Wrap the olives in the bacon, secure with a wooden skewer, and place on an oven rack lined with aluminum foil. Place the rack in the preheated oven for about 6 minutes. Conventional heat: 250°C, fan oven: 230°C. Remove the olives from the rack and let cool. Arrange the olives on a platter and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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