Leona's Olive Appetizers

Serve these appetizers for casual or fancy get-togethers. They go great with Sauvignon Blanc, Pinot Grigio or Cabernet Franc. Something zesty with some acidity. Asiago and Cheddar cheeses are a nice accompaniment. As are fresh or dried fruits and nuts like avocados, figs, apricots and pistachios. I am of Puerto Rican decent and we use an olive condiment called alcaparrado. It is made with green olives roasted red peppers and capers in wine vinaigrette. You can purchase alcaparrado in Latin food markets (Goya Brand) or make it yourself. I have included a recipe below.




Pastry for a double crust 9 inch pie (see below) 6 oz Monterey Jack Cheese 6 large eggs 1 cup alcaparrado or Spanish Manzanilla pimento-stuffed olives 2 cups commercial sour cream (18-20% fat) 1 tablespoon fresh or 1 teaspoon dried whole oregano chopped or crumbled Sliced pimento-stuffed olives as needed for garnish

Nutritional information

No nutrition information available


Preheat oven to 425°F. Roll pastry to ⅛ inch thickness on a lightly floured work surface; center folded pastry, unfold and fit into a 10x15x1 inch jellyroll pan. Crimp if desired and set aside. Position the shredding disc in a food processor bowl; cover with top. Cut cheese into chute size pieces. Shred cheese, place into a separate bowl and set aside. Place knife blade into processor bowl. Add eggs cover and process for 5 seconds. Add alcaparrado or whole olives, sour cream, oregano, and reserved shredded cheese; process for 5 seconds. Pour mixture into prepared crust. Bake for 15 minutes at 425°. Reduce oven temperature to 375°F continue to bake for another 20-25 minutes. Until center is just set and a knife comes out clean. Cool to touch. Cut into approximately 1 ½ X 1 inch bars. Garnish with sliced pimento-stuffed olives, if desired. Note: May be baked a day in advance and refrigerated. Reheat at 375°F for 10 minutes or until thoroughly heated through. Tender Flaky Pie Crust 2 ½ c AP flour + bench flour for rolling 6 oz unsalted butter 2 oz shortening 1 t fine sea salt or table salt 1 t granulated sugar (2 ½ t for sweet crust) 4-8 T ice water or as needed Cut butter and shortening into ½ inch cubes place in freezer for at least 15 minutes longer is better. Measure flour, sugar and salt into a mixing bowl and whisk together. Chill in the freezer also. Just before making the dough place ice cubes in a small bowl cover with water. Put flour mixture into the bowl of a food processor equipped with a cutting blade. Add two thirds of the butter and shortening. Cover and pulse machine at one second intervals until mixture resembles coarse gravel. There should be a mixture of large and small chunks. Add the remaining butter pulse several more times. Total of 10 times maximum. Sprinkle three tablespoons of water over mixture cover and pulse several times. Continue adding ½-1 tablespoon of water until mixture clumps together. If you pinch the dough it should hold together without crumbling. Do not over mix. You should be able to see bits and pieces of butter throughout the dough. Place a wide piece of plastic wrap on work surface. Dump the contents of the work bowl onto plastic wrap. Workings quickly and with cold hands if possible, push the dough into a ball using the plastic wrap as an aid. Form into a disc trying not to over knead. Wrap disk in the plastic after giving it a very light coating of flour. Chill in the refrigerator for at least an hour. Dough may be stored for up to 24 hours. After that it is best to freeze it. If frozen thaw in refrigerator overnight before use. Remove dough from refrigerator. Uncover and place on a lightly floured work surface. Dust with flour warm dough for 5-10 minutes before rolling. This recipe makes two 9 inch round crusts or 1 10X15X1 inch crust. Roll out dough to desired size making sure you keep moving it around to prevent it sticking to the work surface. Fold dough in quarters, lift into position centering it in the pan of choice. Unfold dough and press into place. Crimp dough as desired. Alcaparrado 16 oz. green Manzanilla olives, pitted and chopped 6.5 oz. small capers, chopped 1 small or ¾ large freshly roasted red bell pepper, minced 1 c. red or white wine vinegar 3-4 cloves crushed garlic ⅓-½ c. extra virgin olive oil ¾ teaspoon. ground black pepper Tiny pinch of red pepper flakes Shake vinegar, peppers and oil vigorously in a glass jar. Place vegetables in a container just large enough to hold all of the ingredients. Pour mixture over vegetables. Stir to coat. Olives may be used after several hours. Store in refrigerator.