Olive Appetizer Tree Food

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CHEESE & OLIVE APPETIZER TREE



Cheese & Olive Appetizer Tree image

Star-shaped cheese "ornaments" adorn an edible evergreen fashioned from pimiento-stuffed and Kalamata olives.

Provided by By Betty Crocker Kitchens

Categories     Gifts & Decor

Time 55m

Yield 30

Number Of Ingredients 7

1 bottle (10 oz) small pimiento-stuffed olives
1 bottle (11 oz) large pimiento-stuffed olives
6 oz pitted Kalamata or ripe olives
1 block (1 lb) Colby cheese
1 package (125-count) toothpicks
1 cone shape (9 inches tall) green or white floral foam
Rosemary sprigs, if desired

Steps:

  • Drain olives. Cut block of cheese horizontally into 2 pieces, each about 1/2 inch thick. Cut cheese with 1-inch star-shape canapé cutter. Cover cheese stars with plastic wrap.
  • Break toothpicks in half as needed; push each olive onto toothpick half. Starting at bottom of cone, insert toothpicks until they stay securely in place. Continue placing olives in random order on tree, varying sizes and leaving spaces for the cheese stars. (For stability of the tree, place most of the larger olives near the bottom.)
  • Push each cheese star onto toothpick half; insert into cone among the olives. Top tree with a cheese star that has been inserted horizontally on toothpick between points of star. Insert rosemary sprigs randomly between olives and cheese. Cover loosely and refrigerate no longer than 8 hours before serving.

Nutrition Facts : Calories 55, Carbohydrate 0 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg

OLIVE APPETIZER TREE



Olive Appetizer Tree image

I got this out of a magazine and am going to make it for thanksgiving but wanted to share it with you all. This is adorable and would make a cute centerpiece with cracker's and cheese! I am going to make it with black olives, pimento and kalamata olives.. Prep time is a guess..

Provided by faith58

Categories     High In...

Time 45m

Yield 30 serving(s)

Number Of Ingredients 5

1 (10 ounce) bottle of small pimento stuffed olives
1 (10 ounce) bottle of large pimento stuffed olives
6 ounces pitted kalamata olives or 6 ounces black olives
1 lb colby cheese
rosemary sprig, if desired

Steps:

  • Get a box of toothpicks and a 9 inch cone shape to begin. (green or white).
  • Drain olives. Cut block of cheese into 1/2 inch thick slabs and cut 1 inch stars with a cookie cutter. Cover with wrap.
  • Break toothpicks in half. Starting at the bottom of the cone, insert toothpicks in a random order and push olives onto them. Vary the olives and leave room for the cheese stars. Place larger olives near the bottom.
  • Push each cheese star into a toothpick half, Top the tree with a cheese star and insert rosemary sprigs randomly.
  • Serve immediately or cover and refrigerate no longer than 8 hours.

Nutrition Facts : Calories 93.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 14.4, Sodium 427.5, Carbohydrate 1.5, Fiber 0.8, Sugar 0.2, Protein 3.8

CHEESE & OLIVE APPETIZER TREE



Cheese & Olive Appetizer Tree image

This is a fun appetizer, especially for Winter-time celebrations. I recommend using the Rosemary sprigs for a true tree like look! Use a variety of cheeses and other firm olives. Remember, don't prepare this too far in advance because it will dry out! Another idea (which I haven't tried) is use different fruits in place of the...

Provided by Brandi Kirkpatrick

Categories     Cheese Appetizers

Time 55m

Number Of Ingredients 7

1 bottle (10 oz) small pimiento-stuffed olives
1 bottle (11 oz) large pimiento-stuffed olives
6 oz pitted kalamata or ripe olives
1 block (1 lb) colby cheese
1 package (125-count) toothpicks
1 cone shape (9 inches tall) green or white floral foam
rosemary sprigs, if desired

Steps:

  • 1. Drain olives. Cut block of cheese horizontally into 2 pieces, each about 1/2 inch thick. Cut cheese with 1-inch star-shape canapé cutter. Cover cheese stars with plastic wrap.
  • 2. Break toothpicks in half as needed; push each olive onto toothpick half. Starting at bottom of cone, insert toothpicks until they stay securely in place. Continue placing olives in random order on tree, varying sizes and leaving spaces for the cheese stars. (For stability of the tree, place most of the larger olives near the bottom.)
  • 3. Push each cheese star onto toothpick half; insert into cone among the olives. Top tree with a cheese star that has been inserted horizontally on toothpick between points of star. Insert rosemary sprigs randomly between olives and cheese. Cover loosely and refrigerate no longer than 8 hours before serving.

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