About
These baked olives are stuffed with sweet sundried tomatoes and wrapped in a parmesan and ground almond dough.
Perfect for snacking or party appetizers and dipping into your favorite low carb sauce.
Ingredients
- 12 olive queen olives by lindsay
- 1 ounce food cupboard home baking almonds ground by sainsbury's
- 2 piece sundried tomatoes
- 2 tablespoon, grated parmesan cheese
- 2 tablespoon butter
- 2 teaspoon oregano, dried
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the Parmesan, ground almonds, oregano, salt and pepper to a mixing bowl. Mix together well to combine.
- Melt the butter and add to the bowl, stirring to form a dough. Set aside.
- Slice the sundried tomatoes into small chunks and stuff into the center of each olive.
- Divide the dough evenly and mould tightly around each olive to form an even crust. Transfer to a shallow dish and refrigerate for 30 minutes to chill the dough.
- Preheat the oven 380 degrees Fahrenheit.
- Arrange the dough wrapped olives across a shallow oven tray and bake for 18-20 minutes or until the crust is golden brown.
Nutrition Facts
- Servings: 4
- Calories: 142.9kcal/598.1kJ (per serving)
- Fat: 13.7g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 3.3g (per serving)
