This month on Kitchen Play, we are working with Lindsay Olives to bring you some fabulous olive recipes. Kitchen Play is a fun and exciting ongoing event that the folks at TasteStopping created in order to connect food bloggers with PR professionals.
We have been using Lindsay Olives ever since I can remember. Lindsay Olives uses classic, iconic red packaging that makes their product easy to spot and grab in the grocery store. Their products are always consistent and very high quality. When I spoke with Lindsay’s PR person though, I realized there were actually a few products I had never tried. Those were the Lindsay Naturals Black and Green Ripe Medium Pitted Olives. I was very excited that Lindsay had a new Naturals line and couldn’t wait to give it a try.
Lindsay sent us some of their natural olives, along with their pimientos and capers. I have so many recipes for olives, and so many more recipe ideas. After running through many ideas, I decided to go with my Greek style olive stuffed Brie. I created this recipe several years ago, and it is usually reserved for the holidays in our home. It is a Greek twist on a classic baked French Brie. For this Brie, I used phyllo dough instead of a puff pastry to wrap it before baking. This adds another Greek element, as well as making lots of crunchy bits to munch on with the Brie. We don’t even serve crackers with this Brie, because of the crunchy ring of phyllo around the cheese, as well as the crunchy layers of phyllo top and bottom. I stuffed the Brie by slicing it in half lengthwise, and used chopped olives, pimientos and capers as a filling.
I had so much fun with this project. Lindsay Olives is a great company with a quality product. This Brie turned out so well too. This would be a very cute appetizer to serve at any family gathering or get together.
Now for the really fun part! Kitchen play is also holding a contest for a chance to win $100! To enter the contest, you can recreate either my recipe, or any other of the bloggers’ olive recipes. The contest is being held over at Kitchen Play. Interested participants can have a total of 6 entries, which are any of the 6 olive courses that we have created. You can find more details and the other bloggers’ olive recipes at Kitchen Play. Contest is ongoing through November 30, 2010. Full contest rules are also available at Kitchen Play.
Yield: Serves 4
10 sheets phyllo dough, defrosted, and trimmed to a square shape
4 tablespoon butter, or more
1 brie
6 Lindsay Naturals Black Ripe Medium Pitted Olives
6 Lindsay Naturals Green Ripe Medium Pitted Olives
1 tablespoon Lindsay Pimientos
1 teaspoon Lindsay Capers
1. Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil. Place one sheet of phyllo dough on cookie sheet. Lightly brush dough with butter. Add another layer of phyllo dough, and repeat. Continue until you have 5 sheets of dough.
2. Slice brie in half with a warm knife. Place one half of brie in the middle of the phyllo dough. Chop olives, pimientos, and capers together until they are fine. Squeeze out excess liquid and place a layer of olive mixture on the brie. Top this with the other half of the brie.
3. Place another phyllo dough on top of the brie and lightly brush it with butter. Continue until there are 5 layers on the top of the brie too.
4. Then take the edged and roll them up around the brie. Bake at 350 degrees until golden brown and crisp, about 30 minutes.
Disclaimer: This post is sponsored by Lindsay Olives and Kitchen Play.
