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Cheese and Olive Skewers

Christmas Eve Dinner Snacks 30 min Easy 13 wyświetleń ~18.95 PLN - (0)
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Description

Cheese and olive skewers are a simple, elegant, and quick snack perfect for Christmas Eve and holiday parties. They consist of cubes of semi-hard cheese combined with olives, seasoned with a light marinade of olive oil and oregano, and optionally garnished with pickled cucumber and fresh parsley. They have a contrasting texture — creamy, delicate cheese with a bold, salty olive — and an aesthetic appearance on toothpicks, making them look great on a platter. The dish is easy to prepare, fitting for the Christmas table, and pairs well with dark bread, table mustard, or pickled vegetables. Visually, it delights with its colors: the yellow of the cheese, the green of the olives, and the possible red of additional ingredients (e.g., bell pepper) create a festive effect. This is a snack that can be prepared in advance and stored in the fridge before serving.

Składniki (9)

Servings:
24
  • Cheese 240 g
  • Green olives, pitted 120 g
  • Extra virgin olive oil 2 łyżki
  • Toothpicks 12 szt.
  • 🌿 Przyprawy
  • Dried oregano 1 łyżeczka
  • Ground black pepper 1 szczypta
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pickled cucumber 160 g
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~18.95 PLN (0.79 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare all the ingredients and tools: lay out the cutting board, sharp kitchen knife, colander, large plate or bowl, small bowl for the marinade, and serving tray. Open the jar of olives and drain the brine into the colander, rinse the olives under running water for 20-30 seconds, and drain. Place the olives on a paper towel, gently pat dry to prevent excess moisture from diluting the marinade.

Ingredients: Green olives, pitted
Use a medium-sized cutting board and a sharp, stable knife. Drying the olives will prevent them from slipping on the toothpick and improve the appearance of the appetizers.

Preparing the cheese

2

Take a piece of yellow cheese weighing about 240 g. Place it on a cutting board and first cut off a thin layer of rind if it is too hard. Then slice the cheese into pieces about 1.5 cm thick. Stack the slices on top of each other and cut them into strips about 1.5 cm wide, then turn and cut into cubes. Each cube should weigh approximately 10 g (about 1.5–2 cm on each side) — these will be convenient portions for a toothpick. If the cubes are uneven, adjust them while skewering so that the appetizers are stable.

Ingredients: Cheese
Use a sharp, flat knife (not serrated) and apply even pressure. If you can't cut evenly, first trim the slices, then trim the sides of the cubes so they stand evenly on the trays.

Preparation of optional toppings

3

If you are using pickled cucumbers, dry them with a paper towel and slice them into 3-4 mm thick slices or cut into small cubes (about 1 cm). If you are using parsley for decoration, rinse it under cold water, dry it, and chop it very finely. Set the prepared additions aside on a plate.

Ingredients: Pickled cucumber, Parsley
Thin slices of cucumber are easier to skewer and look better visually. Chopped parsley adds color – add it at the end just before serving to prevent wilting.

Marinade

4

In a small bowl, mix olive oil (30 g = 2 tablespoons) with dried oregano (2 g = 1 teaspoon), pepper (1 g pinch), and a very small amount of salt (1 g pinch) — stir with a fork for 20-30 seconds until the ingredients are combined. Taste the marinade gently on a clean spoon — remember that olives are salty, so avoid adding too much salt.

Ingredients: Extra virgin olive oil, Dried oregano, Ground black pepper, Salt
Use a small ceramic or glass bowl; metal may slightly alter the taste of the oil. Gently mix to combine the flavors, but the oil does not need to be emulsified.

Marinating olives (optional)

5

If you want, you can enhance the flavor of the olives: toss the drained olives into a bowl and drizzle with 1 tablespoon of marinade (15 g). Gently mix to coat the olives with the oil. Set aside for 5-10 minutes — this will release the aroma and make the olives shine.

Ingredients: Green olives, pitted, Extra virgin olive oil
Do not marinate the olives for too long (max 30 minutes), as they will absorb too much oil and become too greasy for the skewers. If you are short on time, skip this step.

Assembly of the skewers

6

Prepare 24 toothpicks. On each one, skewer in order: a cube of cheese, a slice of pickled cucumber (if using) or half an olive, and then a whole olive (if using only one type of olive, skewer it as the last item). Skewer at a 45-degree angle, inserting the toothpick so that the pieces are arranged stably. If the cheese cubes are unstable, cut them in half and lay them flat before skewering. Try to maintain a consistent arrangement on all the skewers for aesthetics.

Ingredients: Cheese, Green olives, pitted, Pickled cucumber, Toothpicks
Use a flat tray or board to arrange the finished skewers. If the skewers tend to tip over, place the bottom element (e.g., a small slice of cucumber) flat on the tray to stabilize the structure.

Finishing and serving

7

Arrange the prepared skewers evenly on a platter. Drizzle gently with the remaining marinade — one teaspoon for every 6 skewers (about 15 g in total if there is any left) — use a brush or teaspoon to add a delicate shine without soaking the cheese. Sprinkle with finely chopped parsley (if using) just before serving to prevent it from wilting. Serve at room temperature (after taking out of the fridge, let sit for 10-15 minutes).

Ingredients: Extra virgin olive oil, Parsley
Do not drizzle the skewers too generously — a heavy influx of oil will make them greasy and difficult to eat. Serve the skewers on a flat platter with a napkin underneath.

Final tips

8

Before serving, taste one skewer and season the remaining ones with salt/pepper if needed. If you are preparing the skewers in advance, store them in the refrigerator covered for a maximum of 12 hours — it's best to make the marinade and cut the ingredients ahead of time, and leave the assembly for 30-60 minutes before serving.

Ingredients: Cheese, Green olives, pitted
Avoid storing assembled skewers for a long time, as the cheese may lose its freshness and absorb odors from the fridge. Assembling just before serving ensures the best texture.

Fun Fact

💡

Simple skewered sandwiches (canapés) have been popular in Europe since the 19th century as an elegant snack at parties; the combination of cheese and olives is a classic Mediterranean flavor pairing.

Best for

Wigilia Świąteczne przyjęcie Impreza domowa

Tips

🍽️ Serving

Serve the skewers on a flat platter lined with lettuce leaves or sprigs of fresh parsley for a more festive look. Complement the board with small bowls of mustard or yogurt-herb dip. Serve at room temperature (after 10-15 minutes out of the fridge) - this way, the flavor of the cheese is fuller.

🥡 Storage

Store unassembled ingredients (sliced cheese, drained olives, sliced cucumber) in closed containers in the refrigerator for up to 24 hours. Keep the prepared skewers in the refrigerator covered with plastic wrap for a maximum of 12 hours. To reheat/refresh the flavor, take them out of the refrigerator 10-15 minutes before serving.

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