We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy.
Recipe Detail Page
Scotch Olives
Holiday 2014
Inspired by Scotch eggs, these canapés can be assembled a day in advance and cooked when you’re ready to serve. Purchase uncooked chorizo, rather than the dried, ready-to-eat version. If you and your guests have a taste for spice, use 2 tsp (10 mL) of hot smoked paprika instead of the half sweet mixture indicated.
Makes 18
3 tbsp (45 mL) olive oil
9 medium-size garlic cloves
18 medium-size pitted green olives
12 oz (375 g) fresh chorizo sausage (about 3)
1 tsp (5 mL) sweet smoked paprika
1 tsp (5 mL) hot smoked paprika
Chopped parsley to garnish
1 Heat oil in a small saucepan over medium-low.Fry garlic, turning once, until lightly golden on both sides but still firm, about 3 minutes total; remove from oil. When cool enough to handle, cut each clove in half lengthwise. Stuff each olive with a half clove of garlic; set aside.
2 Remove chorizo from casings and turn out onto cutting board; discard casings and finely chop sausage.
3 Working with a tablespoon measure, fill spoon with a slightly heaping amount of sausage. Push olive into sausage; turn out into hands and work sausage around olive to enclose and form into ovals mimicking the shape of the olive. Place on a lightly greased baking sheet. Repeat with remaining meat and olives. (If making ahead, cover with plastic wrap and refrigerate for up to 1 day. Allow to warm to room temperature before proceeding with recipe.)
4 Preheat oven to 400°F (200°C).
5 Combine sweet and hot paprika in a small bowl. Using a fine-meshed sieve, dust olives with paprika. Bake for 10 minutes, or until meat is cooked. Arrange on a serving platter and sprinkle with parsley; serve with toothpicks.
Makes 18