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Place all ingredients, except olives, in food processor. Process until a smooth dough is achieved.
Wrap olive completely with dough (1 teaspoon, approximately).
Transfer to ungreased cookie sheet.
Bake in preheated oven 400º F (200º C) for 15 minutes until golden.
Remove from oven. Wait 5 minutes before serving.
Stuffed olives can be frozen before baking.
Yields: 24 olives
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