Total Time
Prep 15 mins
Cook 0 mins

This was clipped from some magazine years ago.

Ingredients Nutrition

  • 5 34 ounces pitted ripe olives, super colossal-size
  • 22 slices pepperoni, sliced thin and 1 1/2-inches in diameter
  • cheese, of your choice, cut in 2-inch long, thin julienne strips
  • carrots or zucchini, cut into 2-inch long, thin julienne strips or bell peppers, cut into 2- inch long, thin julienne strips or kohlrabi, cut into 2-inch long, thin julienne strips
  • fresh herb, for garnish (dill, basil, parsley or tarragon)


  1. Cut thin slice off bottom of each olive, forming a flat base.
  2. Roll up slice of pepperoni and place inside pitted end of each olive.
  3. Fill center of each pepperoni slice with desired combination of cheese, vegetables and herbs.
  4. Stand olives on serving plate.


Most Helpful

Crowd Pleaser- I think next time I will pipe a little herbed cream cheese into the olive and then add the pepperoni and julienned vegies-Thank you for posting

Chez Michelle June 07, 2009

Very interesting and unique idea! I used strips of cheddar cheese, strips of carrot, and long green chives as the fresh herb. For me the flavor of the olives seemed to overwhelm all the other flavors; I'd like to try this again with slightly smaller olives.

Ginny Sue November 01, 2009

I made these the other night when I had company. They were fantastic. They went so quickly I am glad I tried one when I was making them or there would of been none for me to try. I mixed them up using carrots and red bell peppers and Cheddar and Colby Jack cheese. I couldn't find the super colossal size so had to settle for the largest they had. But all worked out wonderful.

FrenchBunny January 06, 2008

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