1950s Era Roquefort Olives

     We just prepared a 1950s themed dinner and, of course it began with an appetizer course. Bite-sized tidbits were all the rage back then -- olives, pickles or a few crunchy veggies were typical offerings on a “proper” cocktail tray. These “dressed up” olives were made from a 50s era recipe.

Roquefort Olives
Large (unstuffed) olives (or remove pimiento from stuffed olives)
Crumbled Roquefort (or other blue cheese)

1.     Drain olives; dry well on paper towel.
2.     Add Roquefort and walnuts to a food process and process to blend. Spoon or pipe mixture into olives.
3.     Crush additional walnuts and dip the top of the olive in the crushed nuts
4.     Chill until party time. Spear with toothpicks to serve.

Nutritional Analysis for 2 olives (6 g) : Calories 20, Fat 1.6g (Saturated fat 1.1g, Cholesterol 4 mg), Sodium 70mg, Carbohydrate 0.1g, Protein 1.2g, Vit. A 1%, Calcium 3%.

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