Olive Appetizer Tree

Course : Appetizers
Serves: 1
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1 bottle small pimiento-stuffed olives -- ( 10 oz)
1 bottle large pimiento stuffed olives -- ( 11 0z)
6 ounces pitted Kalamata or ripe olives
16 ounces colby cheese
1 packages toothpicks -- ( 125 count)
1 piece cone shape ( 9 inches tall) green or
1 piece white floral foam
1 bunch Rosemary sprigs -- if desired.

Preparation / Directions:

Drain olives, cut block of cheese horizontally into 2 pieces, each about 1/2 inch thick. Cut cheese with 1 inch star shaped canape 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 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 thta 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. 30 servings ( 3 appetizers each)


Nutritional Information:

446 Calories (kcal); 36g Total Fat; (73% calories from fat); 27g Protein; 3g Carbohydrate; 108mg Cholesterol; 685mg Sodium

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