Jess’s July CHOPPED Pairing
Pairs with the 2022 Estate Alera
When we built our CHOPPED challenge around olives this July, I knew immediately where I was going: Hot Cheese Olives. I had recently seen this popping up as a 1950s cocktail party recipe and couldn’t resist. The name? Objectively terrible. The potential though… that was enticing. Anyway, I’m lactose intolerant and I’m not supposed to eat gluten, but that’s not going to keep me away from an olive hot out of the oven wrapped in pillowy, cheddary bread.
I paired this with our 2022 Alera and it worked wonderfully! The brine and fat is a great counterpoint for the tannin and red fruit in the Alera. However, I do have to admit: a dirty martini would probably be even better.
This recipe is ridiculously easy. I suggest making it for your friends. They’ll be skeptical when you tell them you’re bringing Hot Cheese Olives, but I GUARANTEE they’ll want the recipe after.
HOT CHEESE OLIVES! with Romesco
Gluten-free. Makes approximately 15-20 pieces depending on olive size.
For the olives
I used Pearl Queen Olives stuffed with Pimento, and that was delicious. You can copy me or follow your heart.
For the cheddar dough
4 tbsp unsalted butter, softened
115g extra-sharp cheddar, finely grated
110g Bob’s Red Mill 1-to-1 GF flour*
1/4 tsp kosher salt
1/4 tsp cayenne
1/2 tsp smoked paprika
1 tsp Worcestershire sauce
1 large egg, beaten with 1 tbsp cold water
For the romesco
12 oz jarred roasted red peppers, drained
14 oz canned fire-roasted tomatoes, well drained
1 cup raw blanched almonds, toasted (I used slivers)
1/4 cup extra virgin olive oil
1 tsp kosher salt, more to taste
1 tsp smoked paprika
1/2 tsp red pepper flakes
1-2 garlic cloves, chopped
Juice of half a lemon
1 tsp sherry vinegar or red wine vinegar
*If you can eat gluten (you lucky dog), you can just use regular flour
Make the romesco. Add all ingredients to a food processor fitted with a blade. Pulse to your desired consistency — slightly chunky is better than smooth for dipping. Taste and adjust seasoning. Refrigerate until ready to serve. Romesco improves as it sits and can be made a day ahead.
Make the cheddar dough. Beat the butter until creamy in a large bowl. Add the cheddar and mix well. Stir in the flour, salt, cayenne, smoked paprika, and Worcestershire until smooth. Add the egg mixture and mix just until the dough comes together. Cover and refrigerate for 30 minutes.
Wrap the olives. Pat the olives COMPLETELY dry. Preheat oven to 375°F. Take roughly 10g of dough per olive and flatten it in your palm into a thin round. Place a stuffed olive in the center and wrap the dough around it, pinching firmly to seal any seams. Roll gently between your palms to smooth. Place seam-side down on a parchment-lined baking sheet. If the dough becomes too soft to work with, refrigerate for 10 minutes before continuing.
Bake. Bake at 375°F for 15-17 minutes until the dough is set and lightly golden. Let rest for 3-4 minutes before serving. The inside will be very hot, and also very delicious.
Serve. Arrange on a board or plate alongside a bowl of romesco for dipping. Pour the 2022 Estate Alera and serve while the bites are still warm.
Notes: Drying the olives is non-negotiable — moisture is the enemy of this dough, so pat them dry twice if needed. Air fryer variation: cook at 375°F for 10-12 minutes in batches, checking at 8 minutes. Don’t overcrowd the basket. Worcestershire sauce: Lea & Perrins is considered GF but check your label. The romesco makes a generous batch — leftovers keep in the fridge for up to 5 days and are excellent on eggs, grilled vegetables, crackers or chicken.
P.S. This recipe was born out of CHOPPED, our monthly wine and food pairing competition here at Walla Walla Vintners. Each month, a secret ingredient is revealed and two recipes go head to head — paired with different wines, judged by you. The olive bites and the Alera won July’s round. You can shop Alera at 25% off until July 18th HERE!
