John Myers
Tapas: Olive Parmesan Balls
The perfect tapas: olive parmesan balls recipe with a picture and simple step-by-step instructions.
- 20 piece Olives, black or green, filled with almonds
- 120 g Freshly grated Parmesan or pecorino cheese
- 100 g Flour, preferably type 630 spelled
- 5 tbsp Olive oil
- 0,5 tsp Thyme and rosemary
- 1 pinch Salt, not too much as the cheese is already salty
- 1 pinch Cayenne pepper
- 1 Pc. Egg
- Mix the grated cheese with the flour, olive oil, herbs, salt and cayenne pepper. Add the egg and knead everything into a smooth dough with your hands. Shape into a long roll and wrap in foil and put in the fridge for approx. 30 minutes.
- Drain the olives well and pat dry. Cut the dough into 20 slices and wrap each olive with it. Place on a baking sheet lined with baking paper and bake in the preheated oven at 225 degrees top / bottom heat for about 15 minutes on the middle rack until golden.
- The balls taste warm and cold.
- In the original recipe, only the egg white and 6 tablespoons of olive oil are used. If you like, you can of course also try this variant. But since I didn’t want to leave the egg yolk, I reduced the amount of oil to 5 tbsp and kneaded the whole egg (size M) into it.
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